Eat-Your-Heart-Out Quinoa Salad

For the quinoa:

2 tablespoons olive oil

½ medium-large onion, peeled

and finely diced

2 cloves garlic, crushed

300g quinoa

1½ teaspoons flaky sea salt

1½ teaspoon cinnamon

½ cup dill

½ cup roughly chopped parsley

2 teaspoons finely grated

lemon zest

2 tablespoons extra virgin olive oil

¼ teaspoon freshly ground

black pepper

For the vegetables:

3 small cos lettuce hearts, cut into 4 lengthwise

18 cherry tomatoes, halved

½ large cucumber, cut into 2cm chunks

10 radishes, quartered

4 avocados, halved, peeled, cut into 2cm chunks juice of half a lemon

120g dried cranberries

100g lightly toasted pistachio nuts

Simple Vinaigrette (recipe follows)

Make the quinoa first. Heat the olive oil in a medium pot. Add the onion and cook for 2 to 3 minutes, until soft and translucent. Add garlic and cook for another 30 to 40 seconds, until soft. Stir in the quinoa, 550ml water and ¾ teaspoon of salt. Bring to a boil, then cover and reduce the heat. Simmer for 10 to 12 minutes until the water is absorbed and quinoa is tender.

Remove from the heat and cool completely. Add cinnamon, dill, parsley, lemon zest and juice, and the second measures of extra virgin olive oil and salt. Fluff up the quinoa with a large fork.

Pile the quinoa in centre of a presentation platter and arrange the vegetables around it. Mix the lemon juice and cranberries, then microwave for 20 seconds. Scatter them and the juice over the quinoa, along with the pistachios. Serve the vinaigrette alongside. Serves 8 to 10

SIMPLE VINAIGRETTE

Whisk together ½ cup extra virgin olive oil and 2 tablespoons red wine vinegar. Add salt and pepper to taste.

Makes about ½ cup