1 cup quinoa

2 cups water or veg broth

1/4 pc roasted pumpkin cut into cubes

handful of edamame

1/2 cup dried cranberries

1/2 cup lightly roasted cashews

2 tblsp extra virgin olive oil

1 tblsp flaxseed oil

2 tblsp lemon juice

2-3 cloves garlic, minced

2-3 shallots or little onion, minced

dash of cayenne pepper or spiced sesame oil

salt and pepper to taste

METHOD:

place the quinoa in a cooking vessel with half the amount of water and let it boil. once cooked, the water will all be absorbed.

In a separate bowl, make a dressing with the oils, lemon juice and optional garlic and shallots.

Combine the pumpkin cubes, edamame, dried cranberries and cashews.

gently toss dressing with the cooled quinoa.

Add salt, pepper, cayenne as desired and leave the salad to chill for an hour before serving.

Hint: It actually tastes better when left to sit overnight!

Quinoa is one of the most bioavailable protein sources known to man - which means it beats even fish and chicken! So the myth that vegetarian protein sources are poor are unfounded. You can buy quinoa in the supermarkets and just add a little to your cooking rice - and you have an easy way of using it! This quinoa recipe is a favorite - can keep you going for hours with all the goodness of the vegetables, the super healthy omega 3 oils of flax and olive and the sweetness and tartness of the cranberries and to the colorful palate sensation! - Sheeba