Quinoa and Brussels Sprouts Salad with Cranberries

Enjoy this salad warm or cold for a light, refreshing lunch!

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  • 1 pound brussels sprouts, ends trimmed and sliced into thin strips
  • 2 cups quinoa, cooked
  • 2/3 cup chopped pecans
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste


  1. Whisk together orange juice, olive oil, apple cider vinegar and a pinch of salt and pepper. Set aside.
  2. In a bowl, combine brussels sprouts, quinoa, cranberries and pecans.
  3. Drizzle the orange vinaigrette over the top and toss to combine.
  4. Serve at room temperature or cold.
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