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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

Ingredients

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
995kj
236kcal 12%
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

Method

Put the quinoa and stock in a pan, bring to the boil, cover, and simmer for 30 minutes. Drain well.
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.

See more Salad recipes