Home
About
Reviews
Recipes
Contact
SearchQuinoa, cranberry, parsley and cucumber salad
- Ready In: 30 mins
- Prep Time: 15 mins
- Cooking Time: 15 mins
- Serves: 8 as a side
Use quinoa as the base but enliven it with the stronger flavours of cranberries, mint, parsley and pistachio nuts. It's a winner!
Ingredients
- ¾ cup quinoa
- ½ cup (100 g) dried cranberries
- 1 small Lebanese cucumber, cut lengthwise, deseeded and diced
- 1 cup fresh parsley leaves
- 1 cup fresh mint leaves roughly chopped
- ½ cup pistachio, roughly chopped
- FOR THE DRESSING:
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 1 garlic clove, crushed
- Freshly-ground black pepper
Nutrition per serve
900 kilojoules (215 Calories), 12 g fat (including 2 g saturated fat), 20 g carbohydrate (including 10 g sugars), 4 g fibre and 20 mg sodium.
Directions
- Place quinoa and 1 ½ cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until water has absorbed. Drain. Rinse. Transfer to a large bowl.
- Add in cranberries, diced cucumber, parsley, mint and pistachios. Before serving, pour over dressing and toss well to combine.
- To make dressing: Place lemon juice and oil in a screw-top jar. Season with pepper. Secure lid. Shake to combine.
Variations
- No cranberries? Just use currants or sliced dried apricots instead.
- No pistachios? Substitute any other nut– almonds or pecans or walnuts are nice.
- Toss in ½ cup sunflower seeds.
- Not a vegetarian? Add 2 cups of cooked chicken pieces in with the cranberries and toss to combine.
