This recipe is from from Pierre Khodja, from the Flinders Hotel, and is gluten free and easy to make.

Serves 4

1 cup tri colour or red quinoa (makes 3 cups when cooked)
1 ½ cups water
½ cup dried cranberries
½ cup flaked almonds
1 small red Spanish onion, finely chopped
½ cup baby peas (frozen or fresh)
¼ cup each coriander, mint, flat leafed parsley, chopped
1 tablespoon pomegranate molasses
Salt & pepper to taste

Vinaigrette dressing

• Rinse quinoa and drain; then cook using the absorption method with the 1 ½ cups water. Allow to cool.
• Combine quinoa and all salad ingredients and serve with vinaigrette dressing.