Cranberry Apple Quinoa Salad

1 cup Quinoa, uncooked

1/2 cup Celery, diced

2 Green Onions, sliced

1 Apple, diced

1/3 cup Candied Pecans

(3 TBS Brown Sugar

4 TBS Bourbon Balsamic Vinegar

1 TBS Blood Orange EVOO

Pinch of Vanilla Bean Sea Salt

2 tsp Apple Chai Sugar Shaker

2 cups Pecans)

1/3 cup Dried Cranberries

2 TBS Cranberry Spice Balsamic or Barrel Aged White Balsamic

1 TBS Honey

2 TBS Wild Rosemary EVOO

2 tsp Raspberry Honey Mustard

1/4 tsp Roasted Garlic Sea Salt

Fresh Ground White Pepper, to taste

Directions:

1. Line a baking sheet with parchment paper. Add sugar, sugar shaker, salt, EVOO, and balsamic to a medium skillet. Place the skillet over medium heat, stir often until the mixture turns into a bubbling sauce, about 1 minute.

2. Stir in pecans allowing the mixture to coat the pecans. Stir often and wait until the pecans look candied, 2-3 minutes, make sure they do not burn. Then lay on parchment paper in one layer until cooled.

3. Cook the quinoa according to the package instructions adding a little Roasted Garlic Sea Salt to the water. Once the quinoa is cooked let it cool to room temperature.

4. While the quinoa cools add the Barrel Aged White Balsamic, Honey, Wild Rosemary EVOO, Raspberry Honey Mustard, Roasted Garlic Sea Salt, and White Pepper to a small bowl or jar with a lid. Whisk or shake until combined.

5. Once the quinoa has cooled pour it into a serving bowl along with the remaining salad ingredients. Pour the dressing over the salad and toss everything together until combined. Taste for seasoning, then serve or refrigerate until ready to serve.