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QUINOA, CRANBERRY AND ALMOND SALAD
Prep/Cooking Time: 30-45 Minutes
Printable Version
Ingredients
- 80g cooked quinoa
- 160g Chinese pumpkin
- 10g red onion
- 20g dried cranberries
- 30g spiced almonds
- 10ml sherry vinegar
- 15ml olive oil
- 5g parsley
- Salt
- Pepper
Instructions
- Peel and de seed the pumpkin
- Cut the pumpkin into 1' * 3" lengths
- Place on a baking tray and drizzle with olive oil and seasoning
- Cook in the oven at 180c for 20 minutes or until tender
- Once cooked remove from the heat and leave to cool
- To serve
- Place the cooked quinoa and pumpkin in a small mixing bowl
- Add to the bowl the almonds and cranberries
- Drizzle with the olive oil and vinegar
- Season to taste and serve
- Top with parsley leaves
