Cranberry & Cilantro Quinoa Salad

Yields1 Serving
 1 1/2 cups water
 1 cup uncooked quinoa, rinsed
 1/4 cup red pepper, chopped
 1/4 cup yellow pepper, chopped
 1 small red onion, finely chopped
 1 1/2 teaspoons curry powder
 1/4 cup chopped fresh cilantro/corriander
 1 lime, juiced
 1/4 cup toasted sliced almonds
 1/2 cup minced carrots
 1/2 cup dried cranberries (unsweetened)
 Sea salt and ground black pepper to taste
1

1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes.

3

2. Scrape into a mixing bowl, and chill in the refrigerator until cold.

5

3. Once cold, stir in the red pepper, yellow pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries.

7

4. Season to taste with salt and pepper. Chill before serving.

Rating
Share

Ingredients

 1 1/2 cups water
 1 cup uncooked quinoa, rinsed
 1/4 cup red pepper, chopped
 1/4 cup yellow pepper, chopped
 1 small red onion, finely chopped
 1 1/2 teaspoons curry powder
 1/4 cup chopped fresh cilantro/corriander
 1 lime, juiced
 1/4 cup toasted sliced almonds
 1/2 cup minced carrots
 1/2 cup dried cranberries (unsweetened)
 Sea salt and ground black pepper to taste

Directions

1

1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes.

3

2. Scrape into a mixing bowl, and chill in the refrigerator until cold.

5

3. Once cold, stir in the red pepper, yellow pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries.

7

4. Season to taste with salt and pepper. Chill before serving.

Cranberry & Cilantro Quinoa Salad

Leave a Reply