¼ head cauliflower
1 apple, diced
100gm rocket, chopped
2 Tbs dried cranberries
½ C red quinoa
1 Tbs olive oil
1 tsp red wine vinegar
Sea salt and pepper
Rinse the quinoa several times. Place the quinoa in a saucepan with 1 C of water. Bring the water to the boil, then reduce the heat to a simmer and let it cook uncovered for around 10 minutes, or until the water has absorbed. Remove the quinoa from the saucepan and fluff it with a fork.
Chop the cauliflower into small florets and blanch them in a bowl of boiling water for around 5 minutes.
Chop the rocket and place it on the serving plates. Scatter the quinoa onto the rocket and top with the blanched cauliflower and diced apples. Sprinkle with the cranberries.
Whisk together the olive oil and red wine vinegar and drizzle it over the salad.
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