Thanksgiving Quinoa Cranberry Salad

INGREDIENTS
1 tub organic mixed greens
1 cup quinoa
2 large beets grated
½ cup chopped pecans
½ cup dried cranberries
¼ cup chopped scallions
½ cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
¼ cup Extra Virgin olive oil (evoo), or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper and salt to taste

DIRECTIONS

1. Put the quinoa in a small pot and add 1½ cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.

2. Put the slightly cooled quinoa in a large salad bowl along with the beets, pecans, cranberries, scallions, oil, and lemon zest and juice and sprinkle with the spices and pepper. Use 2 big forks to combine, fluffing the quinoa and tossing gently.

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more evoo and lemon juice as you like. 

4. After cooling, toss mixture in a big salad bowl with mixed greens, as much as you need to feed your crew!