Cranberry & Cilantro Quinoa Salad

SERVINGS

PREP TIME

COOK TIME

ADDITIONAL

TOTAL TIME

6

10 mins

20 mins

2 hours

2 hours 30 mins

INGREDIENTS

  • 1 ½ cups water

  • 1 cup uncooked quinoa, rinsed

  • ¼ cup red bell pepper, chopped

  • ¼ cup yellow bell pepper, chopped

  • 1 small red onion, finely chopped

  • 1 ½ teaspoons curry powder

  • ¼ cup chopped fresh cilantro

  • 1 lime, juiced

  • ¼ cup toasted sliced almonds

  • ½ cup minced carrots

  • ½ cup dried cranberries

  • 1 pinch salt and ground black pepper to taste

INSTRUCTIONS

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

  2. Once 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.

Chef's Note:

1/2

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