Skip to main content

Quinoa, pea and cranberry salad with maple pork

Skip to IngredientsSkip to Method

Served with a flavourful maple pork and filled with quinoa, peas and cranberries, this salad is the perfect mix of sweet and savoury.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, (+ cooling time)
Quinoa, pea and cranberry salad with maple pork


  • ⅔ cup (130g) tricolour quinoa, rinsed, drained
  • 1 tbs Dijon mustard
  • 1 tbs maple syrup
  • Olive oil spray
  • 2 (250g each) Coles Australian Pork Fillets, trimmed
  • 150g sugar snap peas, trimmed
  • 150g snow peas, trimmed, halved
  • 1 cup (120g) frozen baby peas
  • ½ cup chopped mint
  • ½ cup chopped flat-leaf parsley
  • 2 tbs dried cranberries
  • 1½ tbs lemon juice
  • 2 tsp olive oil
  • 1 tsp Dijon mustard, extra
  • Mint leaves, to serve
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Bring quinoa and 11/3 cups (330ml) water to the boil in a saucepan over medium heat. Cover. Reduce heat to low. Simmer for 12 mins or until liquid is absorbed and quinoa is just tender. Set aside for 15 mins to cool.

  2. Step 2

    Meanwhile, place a wire rack over a lined baking tray. Combine mustard and 3 tsp of the maple syrup in a bowl. Spray a large non-stick frying pan with oil. Heat over high heat. Cook pork for 1-2 mins each side. Transfer to the rack. Brush evenly with mustard mixture. Roast, brushing pork once with mustard mixture, for 12-15 mins for medium or until cooked to your liking. Cover with foil and set aside for 4-5 mins to rest.
  3. Step 3

    Cook the sugar snap peas, snow peas and peas in a steamer over a saucepan of simmering water for 2 mins or until just tender. Refresh under cold water and drain well. Add to the quinoa with chopped mint, parsley and cranberries.
  4. Step 4

    Cut pork into 1cm-thick slices. Whisk the lemon juice, oil, extra mustard and remaining maple syrup in a bowl. Add to the salad and toss to combine. Divide among serving bowls. Top with pork and mint leaves. Serve with lemon wedges.