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.