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Cranberry and Cilantro Quinoa Salad

4

150 min

Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad Photo 1

Time

150 min

Serving

6 persons

Calories

176

Rating

4.00★ (550)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • ½ cups water: 1 piece
  • uncooked quinoa, rinsed: 1 cup
  • red bell pepper: 0.25 cup (chopped)
  • yellow bell pepper: 0.25 cup (chopped)
  • red onion: 1 piece (chopped)
  • ½ teaspoons curry powder: 1 piece
  • fresh cilantro: 0.25 cup (chopped)
  • lime: 1 piece (juiced)
  • sliced almonds: 0.25 cup (toasted)
  • carrots: 0.5 cup (minced)
  • cranberries: 0.5 cup (dried)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Cranberry and Cilantro Quinoa Salad Photo 21
Cranberry and Cilantro Quinoa Salad Photo 3 2
  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.
    Cranberry and Cilantro Quinoa Salad Photo 2
  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.
    Cranberry and Cilantro Quinoa Salad Photo 3

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