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Cranberry and Cilantro Quinoa Salad

Lunch

Cranberry and Cilantro Quinoa Salad

I got this cranberry and cilantro quinoa salad recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combination of flavors.

Ingredients

  1. 1 ½ cups water
  2. 1 cup uncooked quinoa, rinsed
  3. 1 small red onion, finely chopped
  4. ½ cup minced carrots
  5. ½ cup dried cranberries
  6. ¼ cup red bell pepper, chopped
  7. ¼ cup yellow bell pepper, chopped
  8. ¼ cup chopped fresh cilantro
  9. ¼ cup sliced almonds, toasted
  10. 1 lime, juiced
  11. 1 ½ teaspoons curry powder
  12. salt and ground black pepper to taste

Directions

  1. Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
  2. Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

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