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Serves 6



Ingredients

 

​Salad

 

• 4 cups of raw quinoa

• 1/4 cups diced red or green onion

• 1 granny smith apple

• 1/2 cup dried cranberries

• 1/2 cup almonds, toasted

 

• 3 tbsp warm water

 

Dressing

 

• 3 tbsp honey

• 4 tbsp fresh mint (or 2 tsp dry)

• juice from 1 lemon

• 1/4 cup olive oil

• 1/2 tsp salt

 

What to do

 

Boil 9 cups of water and then add raw quinoa. Reduce heart to low (2-4) and cook for 15-20 minutes. You'll have to taste it to see if it is cooked. It should be light and fluffy. Let sit for another 5 minutes with the lid on. Then remove lid and let sit until cool and then put it in the fridge.

 

Mix dressing together. Place in a pot of warm water to help melt the honey. Stir and set aside.

 

Set oven to 300 degees. Chop up almonds into chunks and bake on a cookie tray for 7-10 minutes, making sure they do not burn. Check frequently. Dice onion into fine pieces. Cut apple into small cubes. 

 

30 minutes before serving, take quinoa out of the fridge and add 3 tbsp warm water and stir. Mix all the ingredients.