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