Nungaeseungma, Quinoa, and Cranberry Salad

20210428, #breakfastdiary 74, 11°C/light mist Boil the quinoa. (Should have done it the night before.) Cut eosuri (a wild spring green) into bite-sized pieces and add some cheonhyehyang citrus. Toss in the slightly cooled quinoa and a good amount of cranberries, then drizzle with a sweet-and-tangy dressing of olive oil, honey, and wine vinegar~