Harmon's Cranberry Quinoa Salad
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 4
- salt & pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 cup dried cranberries
- 1/4 cup red onion diced
- 1/2 can black beans
- 2 tablespoons lime juice divided
- 1.5 tablespoons vinegar pomagranite/red wine/cranberry
- 1 tablespoon garlic i use prechopped
- 1/2 cup green pepper finely diced
- 1/4 cup fresh cilantro roughly chopped
- 1/3 cup corn kernels anything but canned
- 1 cup quinoa uncooked measure (about 3 cups cooked)
- Carbohydrate 55.0433884844354 g
- Cholesterol 0 mg
- Fat 7.05046457368494 g
- Fiber 8.13835346934891 g
- Protein 11.8130348175126 g
- Saturated Fat 0.931339963497851 g
- Serving Size 1 1 Serving (163g)
- Sodium 46.0386790035538 mg
- Sugar 46.9050350150865 g
- Trans Fat 0.419425302651322 g
- Calories 325 calories
1. Follow instructions on the box or bag of Quinoa (2 to 1 water ratio). Add garlic and half the lime juice to the water. - Bring water to a boil - Rinse Quinoa before adding to boiling water - Reduce heat to low - Cook 15 minutes or until tender. The germ will separate from some of the Quinoa when fully cooked. Totally normal - Cool Quinoa in fridge or freezer (about 5 minutes) 2. Place everything but the Quinoa, garlic, and half the lime juice in a bowl to marinate. Set aside. 3. Add cooled Quinoa to the marinated ingredients. Test for seasoning and adjust to your liking Tips: I like a stronger vinegar flavor so I add a little more to the sauce. Salt is a must for a full rich flavor. It will be pretty bland otherwise.
