Peruvian Quinoa Salad

Ingredientes

• 1/2 taza dry grated parmesan cheese
• 1 cucharada soy sauce
• 1/2 taza, picadas walnuts
• 1/2 taza dried cranberries
• 50 ml lime juice
• 1 taza, trozos o rodajas mushrooms
• 1 taza rocket
• 1 cucharadita minced garlic
• 25 g mild american mustard
• 3 tazas, cocido quinoa (cooked)
• 300 g kalamata olives

Instrucciones

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.