Our Town Cranberry Pepita Quinoa Salad
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes.
Fluff quinoa with fork and chill. Be sure quinoa has cooled well before mixing in vinaigrette.
In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl.
Top with pepitas or roasted almonds Serve warm or cover and refrigerate about 2 hours or until chilled.