Recipe: Cranberry Quinoa Salad

Cranberry Quinoa Salad

Cranberry Quinoa Salad is a refreshing, nutrient-packed dish that combines the wholesome goodness of quinoa with the tangy sweetness of cranberries. This vibrant salad, often enjoyed during festive occasions, is a perfect balance of flavours, offering a delightful crunch from nuts and seeds, while the natural tartness of cranberries enhances every bite.

Rooted in health-conscious eating, quinoa provides a complete protein source, making this salad both filling and energising. Over time, it has become a popular choice for those seeking a gluten-free, plant-based meal that doesn’t compromise on taste. Whether served as a side dish or a main course, Cranberry Quinoa Salad is a celebration of simple ingredients coming together to create a wholesome, satisfying meal.

Serves 4

Ingredients

200g cooked organic quinoa
50g organic dried cranberries
400g cooked organic chickpeas
100g cooked haricot beans
2 tbsp truffle oil
1 tsp salt
1 tsp black pepper
1tbsp organic coriander
1 tbsp organic basil
50g pumpkin seeds

Method

Heat a dry frying pan over medium heat. Add the pumpkin seeds and toast for 2–3 minutes, stir occasionally, until they turn golden and release a nutty aroma. Remove from the heat and set aside to cool.
In a large mixing bowl, combine the cooked quinoa, cooked chickpeas, cooked haricot beans, dried cranberries, and toasted pumpkin seeds.
Drizzle the truffle oil over the salad mixture. Add the coriander and basil, and gently toss the ingredients together to ensure everything is evenly coated and distributed.
Season with salt and black pepper to taste. Taste and adjust seasoning as necessary.
Transfer the salad to a serving bowl or platter. Garnish with optional toppings like pomegranate seeds or sliced almonds for added texture and flavour.

Whether it’s for lunch or as a side dish, it’s a perfect, refreshing choice for any day.

Written by Kennie Hernando