Maple Balsamic Quinoa Salad

Ingredients

• 2 cups quinoa, rinsed
• 1/3 cup extra-virgin olive oil
• 1/3 cup Seven Barrels Maple Balsamic Vinegar
• 1/3 cup agave syrup or honey
• 1/2 cup dried cranberries or dried cherries
• 1/2 cup chickpeas, rinsed
• 1/2 cup celery, diced
• Handful of baby arugula
• 1/2 cup raw chopped pecans, toasted
• 4 scallions, thinly sliced
• 1 tsp sea salt, plus additional to taste
• Freshly ground black pepper, to taste

Instructions

Cook quinoa according to package directions. Let cool completely and fluff with a fork.

Prepare dressing: In a small bowl, whisk oil, maple Balsamic vinegar and agave or honey.

Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours to overnight to let the flavors blend together.

Toast chopped pecans in a small pan over medium heat until toasted and lightly browned.

To serve, stir in remaining 1/4 cup dressing, add pecans and season with additional salt and pepper to taste.

Serves 8.