Ingredients for 6-8 servings
2 tbsp olive oil
3 tbsp pomegranate and elderflower cordial
6 clementines, sliced lengthways
100g (3 ½oz) dried cranberries
200g (7oz) quinoa, rinsed
handful fresh coriander, chopped
handful fresh mint, chopped
handful fresh parsley, chopped
Directions
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.
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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