Coriander, Parsley, Lemon & Organic Quinoa Salad

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Ingredients
2 cups of vegetable stock
1 cup of Organic Quinoa (we used tricolour in the photo, but any quinoa is OK)
Juice of 1 lemon
1 small red onion finely diced
¼ cup Organic Dried Cranberries
1 small Lebanese cucumber finely diced
¼ bunch shallots, finely chopped
½ bunch parsley leaves, roughly chopped
½ bunch coriander leaves, roughly chopped

Dressing
2 tbsp Organic Brown Rice Vinegar
2 tbsp Organic Olive Oil
¼ tsp Dijon mustard
Small pinch of salt & pepper

Method
Place quinoa, stock & lemon juice in a saucepan, bring to the boil then cover, reduce heat & simmer for 15- 20mins of until quinoa is cooked. Fluff with a fork & set aside. Place all the remaining ingredients in to a bowl, add the cooked quinoa & mix well. Mix the dressing ingredients together & stir through salad.

Serves 4 as a side dish

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