100g white quinoa 4 tbsp white balsamic vinegar 3 tbsp rapeseed oil 25g freshly ground ginger 1 tsp fine sea salt 1 tsp turmeric 1 tbsp curry powder, hot or mild ½ tsp ground coriander 1 tbsp fine raw cane sugar 50ml coconut milk 50g dried cranberries
The ancient cereal from South America is increasingly popular in Europe, here’s our twist. Quinoa is gluten-free and rich in protein.
Rinse the quinoa under running water. Bring the salted water to a boil, stir in the quinoa and simmer for about 20 minutes. Pour into a sieve and leave to drain well.
Mix all the other ingredients, except for the cranberries, in a bowl. Add the quinoa and mix well. Add the cranberries, mix well and keep in the refrigerator until ready to serve.
Tip: you can prepare the quinoa the evening before and leave to drain in the refrigerator. tibits