(Image: https://negativespace.co/page/1/1062)I've been getting back to vinyassa yoga recently. Most of the time I do yoga exercise sculpt classes with weights, but lately I've required some deep stretching and some major stress relief. The mind-body connection that yoga exercise brings me is certainly often times my personal favorite area of the class; I'm more self-aware, compassionate, and thoughtful with each course. I've also noticed that my anxiety diminishes. Last week my instructor was talking about how you need to be brave in order to become your true self. The method that you have to exceed what you think you're capable of if you wish to make something happen. Have a chance on something or somebody. This last weekend I made a large batch of this summery salad (with fall flavors?) My mom came to help taste check, and she completely loved it. We appreciated it cold served with some greek yogurt. This salad was inspired by my favorite little meal at Whole Foods made with couscous. Each time I'm there I seek out it. This salad is packed with cranberries, pecans, along with a delicious honey orange dressing. Needless to say, you can also allow it to be vegan through the use of agave nectar instead of honey. The toasted pecans and almond flour banana bread live simply quinoa give it a nice nutty flavor, however the dressing sweetens it up just a little. It might be a lovely light salad for a weekend picnic or paired with some salmon or poultry for a healthy, well-rounded meal. You need to the the quinoa marinate with the dressing in the refrigerator before serving. I recommend adding the toasted pecans just before you're prepared to serve; this way they'll stay nice and crunchy. Don't forget to tag your masterpieces with #ambitiouskitchen in Instagram. I love seeing the meals you make! xo! Prep period: 25 mins Total time: 25 mins Ingredients 1 medium orange, juiced 1 tablespoon honey or agave nectar 1/2 teaspoon tumeric Instructions Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you could start cooking food your quinoa. To make quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, provide 2 cups of drinking water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce temperature to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from temperature and fluff quinoa with fork; put in place large dish and reserve to cool for approximately 10 minutes. To create dressing: Whisk jointly olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme. Pour the dressing all over quinoa and add cranberries. Stir to mix. Refrigerate for at least thirty minutes to allow flavors to absorb into quinoa. Add salt and pepper to taste. Before serving flip in toasted pecans. Makes 5 servings; a little over 1/2 glass each.