Quinoa and cranberry salad


  • Quinoa: Cobb
  • Water: Two cups
  • Salt: half a teaspoon
  • Black pepper: 1/4 teaspoon
  • Gar paper: 1 paper
  • Watercress: Bouquet (chopped)
  • Spring onions: stick (chopped)
  • Strawberries: cup (chopped)
  • Red Berries: Cup (cranberry/fresh)
  • White vinegar: 1/4 cup (for vinegar sauce)
  • Balsamic vinegar: 1 tablespoon (for vinegar sauce)
  • Salt: 1 teaspoon (for vinegar sauce)
  • Sugar: 1 teaspoon (for vinegar sauce)
  • Black pepper: 1/4 teaspoon (for vinegar sauce)
  • Black pepper: 1/4 teaspoon (for vinegar sauce)
  • Olive oil: 1/4 cup (for vinegar sauce)
    How to prepare
  1. Put, in a saucepan, quinoa, water, salt, pepper and laurel, over medium heat, until the water boils. Then, stir the contents quietly, cover the pot and lightthe fire. Leave the pot on the fire until quinoa is cooked. Then remove the pot from the heat, and leave to cool, keep the contents of the fridge for an hour.
  2. Put, in a serving dish, watercress, spring onions, boiled quinoa, strawberries and red cranberries (cranberry).
  3. To prepare the vinegar sauce: Add in a cup: white vinegar, balsamic vinegar, salt, sugar and pepper, and stir with a fork, until the sugar dissolves, and the ingredients mix well. Then pour the oil, stirring with a fork. Spread the vinegar sauce over the salad, then serve directly.

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