Perfect for a light healthy lunch, our cranberry and pistachio salad is full of high-nutrient superfoods such as kale, satsumas, and red quinoa, bringing plenty of protein, vitamins and minerals.
Ingredients
- 1 cup fo Red Quinoa
- 2 Satsumas, peeled and segmented
- 2 cups of Kale - stems removed and chopped thinly into ribbons
- 1/2 cup of Pistachio halves
- 2 cups of dried Cranberries
For the dressing
- 1 cup of Basil leaves chopped
- 1/2 cup extra virgin Olive Oil
- A knob of Ginger, finely chopped
- Juice of 1 Lemon
- A drop of Maple syrup
- Salt and Pepper to season
Method
- Cook the quinoa in water, bringing to the boil, then reducing the heat to simmer for 15 minutes
- Stir, cover again and allow the quinoa to steam until fluffy
- To make the dressing, blend or process the ginger, oil, lemon juice, basil and maple syrup until an emulsion is formed. Season with salt and pepper
- When the quinoa has cooled, mix it with the kale in a bowl. Add some of the dressing and toss or stir until well coated
- Finally fold in the satsuma segments, pistachios and cranberries and serve.
