Quinoa Salad with Cranberries and Herbs
For the quinoa:
1 cup quinoa, rinsed in cold water
½ cup dried cranberries
2 spring onions, finely chopped
¼ cup toasted almonds, sliced
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
For the dressing:
2 tablespoons lemon or lime juice,
3 tablespoons virgin olive oil
¼ teaspoon ground coriander
¼ teaspoon ground cumin
pepper, freshly ground, to taste
1. For the quinoa: Cook the quinoa according to the packet’s directions. Transfer to a bowl and let cool.
2. Mix quinoa, cranberries, spring onions, almonds, cilantro and parsley in a large bowl.
3. For the dressing: In a separate bowl, whisk together lemon (or lime) juice, olive oil, coriander, cumin, salt and pepper.
4. Pour the dressing over the quinoa, stirring gently to coat. Serve at room temperature. May be kept in the refrigerator for a couple of days.
Serves 4 to 6