Cranberry-Almond Quinoa Salad

Ingredients from WP:

– 1cup dried quinoa

– 2cups water

– 1 1/2 tsp stock powder (liquid stock is fine as well, just use 2cups instead of the water)

– ½cup sliced almonds

– 1tbsp olive oil

– 1tbsp maple syrup

– 1tsp red wine vinegar

– ¼tsp dried thyme

– ⅓cup cranberries

Other ingredients:

– ¼cup thinly sliced spring onions


1. Rinse quinoa well, then add in water & stock, bringing to boil on the stovetop. Once boiling, bring it down to a simmer, for approximately 15min, or until all the liquid has been absorbed.

2. Turn off the heat & leave covered for another 5min

3. Preheat oven to 150°C

4. Place almonds in the oven, spread across a tray so they’re not covering each other, & toast until golden

5. Mix together the remaining liquids & thyme in a small bowl

6. In a large bowl mix together the quinoa, toasted almonds, cranberries, spring onion & dressing. This can be served warm or chilled