INGREDIENTS For the pecans 1 cup pecan halves or pieces 2 teaspoons olive oil ¼ teaspoons salt For the cranberries 4 ounces fresh cranberries 2 Tablespoons maple syrup 2 Tablespoons water 2 teaspoons orange zest For the quinoa 1¾ cups uncooked quinoa 4 teaspoons extra-virgin olive oil, divided 3 tablespoons finely chopped shallots 2 cups water ⅓ cup dry white wine ½ teaspoon salt ¼ teaspoon freshly ground pepper Roasted pecans Roasted cranberries ½ cup chopped fresh parsley 2 teaspoons balsamic vinegar INSTRUCTIONS For the pecans Preheat oven to 325°F. Toss pecans and olive oil in a medium bowl to coat. Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet. For the cranberries Increase oven temperature to 400°F. Toss the cranberries, maple syrup and orange zest together in a medium bowl to coat and then spread the mixture onto a small baking sheet. Add the water to the baking sheet. Bake for 10 minutes, until the cranberries are wrinkled and soft. For the quinoa Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly. Putting it all together In a large bowl, toss together the pecans, cranberries, quinoa, parsley, the remaining 2 teaspoons of olive oil, and the balsamic vinegar. Serve warm or at room temperature.