Cranberry Quinoa Salad

Here’s a shocking statement: It’s easier to eat better when you have healthy food on hand.

Genius, huh?

This salad was inspired by a few things.

-A very eager bodyrocker wanting to eat clean.

-An attempt to resist the remaining apple hand pies.

–Kate’s recent recipe.

I love having salads like this on hand to eat a little bit of with different meals. It’s perfect when you’re in a time crunch for dinner and can just scoop some on a plate as a side and it’s great for lunch by itself or with something like a goat cheese quesadilla (note to self: why don’t I eat more of those?!).

This salad, like my marriage, is all about opposites attracting. It’s sweet and tangy at the same time from the fig balsamic vinegar (regular balsamic will work just fine) and the fresh cranberries. And it’s soft from the cooked quinoa & black beans and crunchy from the raw peppers & celery.

I’ll let you guess who’s the sweet and who’s the soft one over here.