Jewelled quinoa salad with clementines, cranberries and herbs recipe

  • Serves 6-8
  • 5 mins to prepare and 30 mins to cook
  • 236 calories / serving
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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.

  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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This wholesome salad is complemented wonderfully by a  floral and crisp dry white wine like this finest* Pinot Grigio.

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  • Ingredients

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


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