- 2 cups of cooked qunioa- cooled to room temp
- 1/2 cup pecans
- 1/2 cup cranberries
- 8 oz of buffalo mozzarella - diced
- 3 stalks of celery- chopped
- 1/4 cup of chopped green onions
- 2 tbs balsamic
- splash of lemon juice
- 2 tsp of dijon mustard
- 2 tbs olive oil
* Add the first 3 ingredients in a bowl and mix then slowly add in the olive oil.
Once the qunioa is cooled fold in the pecans, cranberries, celery, mozzarella and green onions. Then stir in the dressing. Serve cold.