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An easy to assemble, fresh tasting, lovely quinoa salad with lots of fresh parsley, sun dried tomatoes and cranberries.
1. Cook your quinoa like you would pasta, in a pot full of boiling salted water, for about 7-8 minutes or until the quinoa is cooked but still firm to bite on. Drain and set aside to cool a bit.
2. Place your parsley in a bowl together with the cranberries, chopped sun-dried tomatoes and green onions. Add quinoa to the bowl.
3. In a seperate bowl, mix together oil, lemon juice, salt and minced garlic into a yummy-smelling dressing.
4. Pour dressing over the salad and mix well. Enjoy immediately or put in the fridge for later. This salad keeps well in the fridge and can be prepared in advance.