Quinoa, cranberry and spinach salad with citrus dressing

Prep time: 25 mins     

Serves: 6

A healthy lunch option or just a side to go with your dinner - this quinoa salad is bursting with good vitamins and amazing fresh flavour. Keeps well in the fridge up to 3 days, best served on the day.

1 cup (250 ml) quinoa

2 cups of water

1 lemon, zest and juice

1 orange, zest and juice

1 cup dried cranberries

1 Tbsp maple syrup

2 Tbsp extra-virgin olive oil

3 heaped cups of spinach, shredded

salt and black pepper

1. To prepare quinoa: place it in a sieve, rinse it under running water and drain. Gently toast it in a pan on a low heat for 2 - 5 mins until it smells nutty. Add the water, put the lid on and cook for 10 mins. Turn off the heat and keep covered to steam for 5 mins.

2. Add juices of lemon and orange along with the zest, allow to cool. 

3. Add the cranberries, maple syrup and olive oil. Mix in the spinach and season with salt and pepper.