1 pouch (8.5 ounces) microwaveable red and white quinoa
3 Tbsp Our Family® Apple Cider Vinegar
2 Tbsp Our Family® Honey
1 Tbsp Our Family® Dijon Mustard
1 tsp Our Family® Coarse Kosher Sea Salt
1/2 tsp Our Family® Ground Black Pepper
1/4 cup Our Family® Extra Virgin Olive Oil
4 cups lightly packed shaved Brussels sprouts
1 cup thinly sliced red onion
1/2 cup Our Family® Reduced Sugar Dried Cranberries
1/2 cup Our Family® Slivered Almonds
Directions
Preheat oven to 375°; line rimmed baking pan with aluminum foil and wire rack. Place sugar in wide, shallow dish; dredge bacon in sugar to coat and place in single layer on wire rack. Bake bacon 20 minutes or until crisp; cool completely and coarsely chop. Makes about 1 cup bacon.
Prepare quinoa as label directs; cool completely. Makes about 2 cups quinoa.
In large bowl, whisk vinegar, honey, mustard, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Fold in Brussels sprouts, onion, cranberries, almonds, bacon and quinoa. Makes about 8 cups.
