This is a nice light salad to add to the table at Christmas, if you are so inclined. Festive colours aside, combination of earthy almonds, piquant cranberries and herbed lime dressing make this a lovely salad for any occasion.

Nutrient combining:

Despite being a light salad, the combination of Vitamin C rich parsley and cranberries assist the body to absorb the iron sources present in quinoa and almonds.

Healing ingredients: 

Cranberries: Native to North America, cranberries were traditionally used by Native Americans to treat kidney and bladder diseases. Later the berry, high in Vitamin C, was used to treat illnesses such as scurvy, and extracts of cranberry are still used to treat bladder infections and low Vitamin C levels.

Almonds: a wonder food for vegans, vegetarians and omnivores alike, almonds provide a high source of calcium, protein and phosphorus. In the Ayurvedic tradition of preventative healing, almonds are considered to be a ‘sattvic’ – a food that promotes spiritual growth. Satvic foods are those which do not stimulate desire or nervous energy – they nourish the body without taxing the digestive system. Digesting food is one of the most onerous processes that the human body encounters, so when we overeat or eat overly stimulating foods, it creates feelings of drowsiness, heaviness and laziness.

Parsley: parsley contains a freakishly high amount of Vitamin C – half a cup equates to 70% of the recommended daily intake. It also contains high levels of folate, as well as supporting healthy urinary tract function through antioxidants.

Serves four as a main dish!


1 cup red or black quinoa

1 teaspoon vegan vegetable stock

2 cups water

4 tablespoons agave or alternative sweetener

1 tablespoon lemongrass

1 cup almonds, soaked, dehydrated and roughly chopped

1 small green chilli, chopped

2 cups of whole cranberries

Juice and zest of 2 limes

2 cups green beans, chopped

1 handful chopped fresh mint

1 handful chopped fresh coriander

Salt and pepper to taste



1. Rinse quinoa before bringing to a boil in the two cups of water. Add vegetable stock and simmer for around 20 minutes, stirring occasionally to ensure all water is absorbed and the grain does not begin to soften and break down too much.

2. Combine the two tablespoons of agave, lemongrass and chilli. Stir into the quinoa once cooked. Add salt and pepper to taste. Allow to cool.

3. Lightly steam the green beans, then place immediately in a bowl full of cold water and ice to retain colour and freshness. Add to the cooled quinoa mix.

3. In a food processor, blitz the cranberries, remaining agave and lime juice until combined. Add to the quinoa and bean mix.

4. Add the mint, coriander and almonds and mix gently to combine.


Enjoy! J x