Weekend In the Kitchen

This long weekend was spent in my kitchen baking and cooking away. My adventures led me to a new salad recipe. It is based off of a combination of two salads plus a few added things of my own. Hope you enjoy!

Quinoa Lentil Salad

*1 cup uncooked quinoa (2 cups cooked quinoa)
*1 apple (I prefer Honey Crisp)
*1 can lentils, rinsed and drained
*1/2 cup chopped walnuts
*1/2 cup dried cranberries

*2 Tbsp extra virgin olive oil
*2 Tbsp balsamic vinegar
*1 tsp cinnamon

1. In a large bowl mix together the cooked quinoa, apples, lentils, walnuts, and dried cranberries.

2. In a small bowl, whisk together olive oil, balsamic vinegar, and cinnamon.

3. Pour dressing over salad ingredients and mix together.

**may include 1 cup of pomegranate seeds in substitute of dried cranberries
**for nut free do NOT add walnuts