Morrocan Style Quinoa Salad

Makes 2 servings

  • 1/2 cup quinoa
  • 1 cup water
  • 1 large orange, peeled and cut into small pieces
  • 2 Tbs dried cranberries
  • 2 green onions, trimmed and sliced
  • dashes of cumin and oregano
  • 2 tsp olive oil
  • 2 Tbs lemon juice
  • salt and pepper to taste
  1. Put the quinoa and water into a medium saucepan over HIGH heat.
  2. Cover and bring to a boil, then reduce heat and cook for 15 minutes or until water has been absorbed and the quinoa is tender and has sprouted tails.
  3. Remove from heat and allow to rest for 5 minutes.
  4. Put the cooked quinoa into a bowl and allow to cool for about 15 minutes.
  5. Meanwhile prepare the other ingredients.
  6. When quinoa has cooled, mix in the rest of the ingredients, cover and refrigerate until dinner.
  7. Divide between 2 plates and serve cooked salmon fillets on top.