|½||cup pecans, chopped|
|3||cups cooked quinoa|
|2||turkey thighs, bones and skin discarded and meat shredded (about 2 cups meat)|
|2||cups cooked butternut squash|
|½||cup dried cranberries|
|1||tablespoon chopped fresh thyme|
|3||tablespoons red wine vinegar|
|Salt and pepper, to taste|
|2||teaspoons maple syrup|
|¼||cup olive oil|
1. In a skillet over medium heat, brown the pecans, tossing constantly, for 8 minutes or until toasted.
2. In a bowl, combine the quinoa, turkey, squash, cranberries, scallions, thyme, and pecans.
3. In another bowl, whisk together red wine vinegar, salt, pepper, and maple syrup. Gradually whisk in the olive oil.
4. Add the vinaigrette to the quinoa salad and toss well. Taste for seasoning, and add more salt and pepper, if you like.
Karoline Boehm Goodnick