Quinoa with Cranberries and Pecans

I like quinoa. It's delicious, with its slightly nutty flavor. The texture is good. And it happens to be a berry (or something of that nature) and therefore fits almost any dietary requirements. Also, I can never get non boil in a bag rice to come out properly, but I've never had a problem with quinoa. Finally, I find it more versatile than other grains. It works nicely with basil, a bit of lemon zest, and pine nuts; or black olives with a bit of crumbled feta; or as a base for grilled vegetables and falafel. But it can also be more on the sweet side, as with this recipe. In this case, all I did was toss in dried cranberries and toasted, chopped pecan after the quinoa was cooked. It makes a great side for a protein like turkey--perhaps a healthy addition to Thanksgiving dinner?--or, cold, a hearty addition to a baby spinach salad.

I feel as though I rambled through this a bit, apologies--I'm tired but determined to get this posted!