The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Craisins and pecan quinoa salad
Great as a side dish with chicken or salmon, or as part of a picnic

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Yields:
4
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
- 200 g (7oz) quinoa
- Vegetable stock, to cover
- 50g (2oz) dried cranberries
- 50 g (2oz) pecans, chopped
- 75 g (3oz) feta, crumbled
- 2 spring onions, finely sliced
- Large handful fresh parsley, chopped
- Finely grated zest and juice of 1⁄2 lemon
- 1 Tbsp. extra virgin olive oil
Directions
- Step 1
Put the quinoa into a pan and cover well with vegetable stock. Bring up to the boil, then simmer for 15-20min or until tender (top up with stock as needed). Drain, then transfer to a serving bowl and leave to cool.
- Step 2
Once quinoa is cool, mix in dried cranberries, pecans, feta, spring onions and parsley.
- Step 3
In a small bowl, stir together lemon zest, juice, oil and plenty of seasoning. Pour over quinoa mixture and toss to combine. Serve.
- Step 1
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