Packed full of nutritious, protein-rich quinoa with just enough sweetness from cranberries to give it a perfect flavour combination, this salad is a great healthy option for those evening hunger pangs.

Ingredients
80 gm quinoa
30 gm dried cranberries
30 gm spring onion
2 ml red wine vinegar
15 ml olive oil
50 gm rocket / frisée lettuce
Pine nuts
Salt
Black pepper

Preparation
Boil 80 gm quinoa with salt for 12 to 15 minutes
Once it is soft, remove from fire and drain out the water
Cut 30 gm each of spring onions and dried cranberries
Now take a mixing bowl and mix 2 ml of red wine vinegar, 15 ml of olive oil, black pepper and salt to taste
Clean, wash and sanitize 50 gm lettuce
Mix the boiled quinoa, onions, cranberries and pine nuts with vinegar dressing
Place in the centre of a plate with the help of a mould
Put some pine nuts, seasoned rocket leaves with a dash of olive oil and salt, either on the side or on top of the quinoa mix
Make sure the lettuce is seasoned just before putting on side or top to make sure the leaves are fresh
Salt is hydroscopic in nature and will ooze out all the moisture from the lettuce if seasoning is done at early stage
(With inputs from Vijay Thapliyal- Executive Chef at The Lodhi Hotel Delhi)

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