Cranberry Pecan Quinoa Salad

1 c quinoa
2 c water
1/2 c dried cranberries
1/3 c coarsely chopped pecans
6 tbsp fresh orange juice
2 tbsp olive oil
1 tsp freshly grated orange zest
1 tsp chopped fresh thyme leaves
1/4 tsp salt

Bring quinoa and water to a boil; reduce heat to low, cover and cook 15 min. Transfer it to a bowl and let it cool to room temperature.
Add cranberries and pecans.
Whisk together remaining ingredients and our over quinoa mixture.
Toss and fluff with a fork. Serves 4.

*Original recipe: truRoots Quinoa

I like to keep this in the fridge and eat bowlfuls of it over several days.
Quinoa is complete protein. Bonus!