Quinoa Salad

The secret is to use fresh herbs, and cook the quinoa just right. Great for picnics, or served as a side dish. Keeps well in the fridge for a couple of days (maybe longer - but it never lasts more than that in our house :-)

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup quinoa
• 1 1⁄4 cups water
• 2  tablespoons fresh mint leaves, finely minced
• 1 1⁄2 tablespoons fresh parsley leaves, finely minced
• 1  tablespoon fresh cilantro leaves, finely minced
• 3  tablespoons red onions, finely chopped
• 3  tablespoons dried cranberries, chopped
• 3  tablespoons walnuts, chopped
• 3  tablespoons olive oil
• 1⁄4 cup fresh lemon juice
•  salt
•  fresh ground black pepper

Directions

1. Put the quinoa in a pot with the water. Bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes.
2. Remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. Let cool for a few minutes.
3. Add the onion, herbs, dried cranberries and walnuts. Mix well with a wooden spoon.
4. Add olive oil, lemon juice, salt and pepper. Taste and add more lemon juice if needed.