Courtesy Savvy Mom.ca

Ingredients:

1 cup quinoa
2 cups water
½ tsp salt
1 cup pecan halves
½ cup Ocean Spray® Dried Cranberries
2 pears, cored and chopped
2 stalks celery, trimmed, halved and diced (leaves reserved)

For the dressing:

1 navel orange, juiced
1 Tbsp grainy Dijon mustard
1 tsp honey
3 Tbsp canola/olive oil
1 Tbsp plain yogurt
¼ tsp sea salt
Fresh ground black pepper

2/3 cup (150 mL) white or semi-sweet chocolate chips, optional

Directions:

• Combine the quinoa, water and salt in a medium saucepan and bring to a boil. Lower the heat, cover and cook for 15 minutes. Once cooked, remove the lid, fluff with a fork and cool to room temperature.
• Whisk together the ingredients for the dressing, season with black pepper and store in the fridge until ready to use.
• When the quinoa had cooled, transfer it to a bowl and add the pecans, dried cranberries, pears and celery. Roughly chop the celery leaves into small pieces and add them to the bowl as well.
• Whisk the dressing and pour it over the quinoa, tossing to combine. Store in the fridge for up to 3 days.

Yield:

6