Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries

This was the most under-appreciated dish I made for Thanksgiving, but I was secretly glad since I got to keep the majority as leftovers. This was such a bright and flavorful quinoa dish with lemon juice, scallions, and apples, as well as the tartness from the dried cranberries (which I made from scratch) and nuttiness from the hazelnuts which brought out that note in the quinoa. I would probably do caramelized onion slices in the future as I felt they disappeared a bit amongst the other explosions of flavor. Make sure to use a quality olive oil and serve at room temperature. I will be making this all autumn & winter long~

I tripled the olive oil and lemon juice. Beautiful and nourishing salad. Works make it again