Cranberry and Cilantro Quinoa Salad
"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."
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 cups water
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 small red onion finely chopped
- salt and ground black pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup red bell pepper chopped
- 1 cup uncooked quinoa rinsed
- 1/4 cup yellow bell pepper chopped
- 1/4 cup toasted sliced almonds
- 1/2 cup minced carrots
- Carbohydrate 34.9673880001465 g
- Cholesterol 0 mg
- Fat 5.50339050002076 g
- Fiber 4.48996164465799 g
- Protein 7.25805283341838 g
- Saturated Fat 0.509967933333892 g
- Serving Size 1 1 serving (183g)
- Sodium 37.3839000038402 mg
- Sugar 30.4774263554885 g
- Trans Fat 0.42294448334096 g
- Calories 212 calories
Directions 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. 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.
