Summer days are thinning out and some days we just need a little something to brighten up the afternoon. This perfect balance of a fresh salad bursting with cranberries sat next to a beautifully creamy guacamole will not only satisfy your taste buds but also remind you that summer herbs are still there to be picked and popped into delicious seasonal dishes.
1 cup of quinoa
2 cups o water
1/4 of red onion
2 Tbsp of each chopped mint,coriander,parsley
small handful of cherry tomato
2Tbsp of dried cranberry
3 handfuls of mixed salad leaves
juice of half lime
5 Tbsp of cold press rapeseed oil
1 clove of garlic
juice of 1 lime
1 garlic clove
1 Tbsp of chopped coriander
sunflower or pumpkin seeds (optional)
Bring the water to boil, add quinoa and simmer until all liquid has been absorbed. Set aside to cool.
Whisk together the dressing ingredients. Mince the onion, add chopped herbs, tomatos,cranberry.
Mix all together. Chill in the fridge. Add the salad leaves just before serving.
For a guacamole, just mash the avocado flesh with garlic and lime juice,add chopped coriander and season with salt and pepper. Sprinkle with little pumpkin or sunflower seeds.
Serve with crusty bread. Yum!
A Recipe from Basia