INGREDIENTS
1 cup
Cranberries, dried
1
Vinaigrette, orange
2 cups
Quinoa, cooked
1 pinch
Salt and pepper
2 tbsp
Apple cider vinegar
1/4 cup
Olive oil
2/3 cup
Pecans, toasted
1/4 cup
Orange juice, freshly-squeezed
1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise