Add some colour into your food 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.
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 clementine’s, sliced lengthways
Handful fresh mint, chopped
Handful fresh coriander, chopped
Handful fresh parsley, chopped
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.
Recipe courtesy of Tesco