Cranberry & Hazelnut Quinoa Salad

Ingredients

Baby spinach
Cooked cold quinoa
Fresh dill, chopped
Dried cranberries (sweetened with apple juice not sugar)
Chopped hazelnuts

Dressing

Juice of 1 orange
1-2 Tbsp Coconut Aminos

Tips

To get nice fluffy quinoa, rinse and boil in water for 5-10 minutes. Transfer to a sieve and sit over a pot of water (with the lid on) to steam for a further 5-10 minutes as the water boils. The water should be low enough so the sieve doesn’t touch the water. Cool completely before adding to the salad.

Coconut Aminos is a soy sauce alternative. It’s much sweeter and has a distinctive flavour as it’s made from coconut sap. Although it is a bit of different flavour you can replace with a smaller amount of tamari if you can’t get it or just exclude it altogether.

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