Ingredients

• cooked quinoa - 2 cups (370g)
• baby spinach - 1 cup (225g) (chopped)
• dried cranberries - ⅓ cup (40g)
• pine nuts - ¼ cup (35g)
• balsamic vinegar - 2 tbsp.
• Dijon mustard - 1 tbsp.
• orange - 1 (juice only)

Preparation Instructions

1. Toss together the quinoa, spinach, cranberries and pine nuts in a large bowl.

2. Make the dressing by mixing together the vinegar, mustard and squeezed orange juice. Season with salt and pepper to taste.

3. Add the dressing to the salad and mix well. Season to taste with sea salt and pepper, and serve on its own or as a side with meats and fish.