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Cranberry and Cilantro Quinoa Salad Recipe

Recipe by: Alison

"I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In2 h 30 m
  • 1Pour 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. Scrape into a mixing bowl, and chill in the refrigerator until cold.
  • 2Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 176 cals
  • 1 1/2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/4 cup toasted sliced almonds
  • 1/2 cup minced carrots
  • 1/2 cup dried cranberries
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    176
    9%
  • Fat:
    3.9
    6%
  • Carbs:
    31.6
    10%
  • Protein:
    5.4
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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