Step 1

In a small bowl, add cranberries and orange juice and place in the fridge.

Step 2

Wash quinoa well to remove bitter coating.

Step 3

In a medium saucepan, add quinoa and a cup of water. Bring to the boil and then reduce heat to a simmer for 15 minutes, until quinoa is light and fluffy.

Step 4

While the quinoa is cooking, wash your kale and remove the stems, then cut the leaves into thin strips. Place kale in a bowl and cover it in lemon juice, a splash of olive oil and a pinch of sea salt. Massage the kale for a few minutes until it goes lovely and soft.

Step 5

In a frying pan with a little olive oil, cook onion until soft and then put on a plate to cool.

Step 6

I the same frying pan, add cauliflower sprinkled with turmeric and chilli, and cook until soft but but still crunchy.

Step 7

In a salad bowl, add kale, quinoa, mint, coriander, onion and cauliflower, and toss gently. Add cranberries with orange juice and toss. Top with almonds and serve.