Quinoa salad with cranberries

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INGREDIENTS

½ cup quinoa

1 tbsp olive oil

½ tsp salt

½ head of cauliflower, cut into florets

1 small head of broccoli, cut into florets

½ cup walnuts

handful of dried cranberries

1 tbsp dijon mustard

½ tbsp seeded mustard

2 tbsp fresh lemon juice

2 tbsp olive oil

INSTRUCTIONS

Preheat oven to 200C/390F.

Cook the quinoa according to the package instructions.

Put the broccoli and cauliflower in a baking dish and drizzle with the olive oil and salt, toss to coat. Roast the vegetables for 20-25 minutes in the oven.

Meanwhile in a small bowl whisk the lemon juice, mustard and olive oil together.

In a large bowl, combine the quinoa, vegetables and mustard vinaigrette and mix well.

Divide the salad over individual bowls and top with the cranberries.

bon appetit