My friend, Diane, sent me this yummy recipe!

Pumpkin Vinaigrette Quinoa

Ingredients

·   1/2  cup  chopped pecans

·   1 cup quinoa

·   2 cups non-chicken vegetable broth (McKay's tastes just like chicken broth)

·   1/2  cup  sweetened dried cranberries or mixed blend of dried berries (I used blueberries, cranberries, raisins and cherries)

·   1  cup  finely chopped celery

·   3/4  cup  chopped green onions

·   ¼   - ½ cup  canned pumpkin

·   1/4  cup  balsamic vinegar

·   1  tablespoon  honey ( or more to taste)

·   1/2  teaspoon  salt

·   1/4  teaspoon  dried thyme

·   ½  tsp pumpkin pie spice (or more to taste)

·   1/4  teaspoon  pepper

·   1/3  cup  olive oil (or less to taste)

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Rinse quinoa; prepare quinoa according to package directions.  If you have a rice maker – quinoa cooks perfectly on the white rice setting. Let cool completely (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 6 ingredients. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve cold or at room temperature.