Peruvian Quinoa Salad

Ingredients

• 1 tsp minced garlic
• 1 tbsp soy sauce
• 25 g mild american mustard
• 1/2 cup dry grated parmesan cheese
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 300 g kalamata olives
• 1 cup pieces or slices mushrooms
• 1 cup rocket
• 50 ml lime juice
• 3 cups, cooked quinoa (cooked)

Directions

1. Cook the quinoa in boiling water until the 'tails' become visible. This is usually after around 15mins. Strain and allow to stand.
2. Slice/chop the cranberries and walnuts into small pieces. Then mushrooms and olives sliced thinly.
3. Combine the parmesan, rocket, cranberries, walnuts, olives, mushrooms and quinoa. Mix lightly until all are well dispersed.
4. Combine the garlic, mustard, soy sauce and lime juice, mix thoroughly until the garlic has dissolved/dispersed.
5. Pour the dressing over the salad, ready to serve.