Ultimately, I chose the Thanksgiving themed salad as my submissions for MDSBWFC: Quinoa. Recipe follows picture.
Thanksgiving Quinoa Salad
12 oz dry quinoa
1 1/4 pounds sweet Italian sausage
1/2 pounds baby bella mushrooms, sliced
1/2 cup craisins
2 Tbsp finely chopped fresh thyme
Cook quinoa. Chop sausage and fry it, draining fat. Fry mushrooms until nicely seared. Toast craisins. Combine sausage, mushrooms, craisins, and thyme and cook for a couple minutes. Stir sausage mixture into quinoa. To serve, line a small glass with waxed paper, fill with quinoa salad, and invert.