Start by cooking the quinoa. I prefer to soak mine overnight with one tablespoon of lemon juice or apple cider vinegar which allows the quinoa to sprout, making it easier to digest. If you decide to soak the quinoa, rinse it well (with a fine mesh strainer) and then combine with 1 and 1/4 cup water in a medium size pot and bring to a boil. Reduce the heat to low then cover with a lid and cook for about thirty minutes (until water has absorbed), fluffing with a fork half way through.

If you choose to skip soaking the quinoa, rinse it well then combine with 1 and 3/4 cup water in a medium size pot. Bring to a boil then reduce the heat to a simmer and cover with a lid. Cook for about 35 minutes (until water has absorbed), fluffing with a fork half way through.

Meanwhile, prepare your dressing by combining the olive oil, finely chopped parsley, apple cider vinegar, and lemon. I used a food processor to mince the parsley and then blended the rest of the ingredients together.

Once quinoa is cooked, add it to a large bowl along with the leeks, cranberries and almonds. Pour dressing into the bowl and mix until well-combined.

Serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.