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Jewelled quinoa salad with clementines, cranberries and herbs recipe

Jewelled quinoa salad with clementines, cranberries and herbs recipe

3 ratings

Add some colour into your food this festive season with this pretty jewelled quinoa salad. This stunning dish is speckled with gorgeous jewel tones of pomegranate seeds and cranberries. Not only is it perfect for vegetarians, but it's super healthy too. See method

  • Serves 6-8
  • 5 mins to prepare and 30 mins to cook
  • 236 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 200g (7oz) quinoa, rinsed
  • 1ltr (1 3/4pt) veg or chicken stock
  • 3 tbsp pomegranate and elderflower cordial
  • 2 tbsp olive oil
  • 100g dried cranberries
  • 6 clementines, sliced lengthways
  • handful fresh mint, chopped
  • handful fresh coriander, chopped
  • handful fresh parsley, chopped

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    25g 28%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 41.9g Protein 5.4g Fibre 2.1g


  1. Put the quinoa and stock in a pan, bring to the boil, cover, and simmer for 30 minutes. Drain well.
  2. To make a dressing, whisk the cordial, olive oil and some black pepper in a jug. Combine the fruit and quinoa in a serving dish. Pour over the dressing, toss to coat and then scatter over the herbs. Serve warm or at room temperature.

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