Cranberry & Cilantro Quinoa Salad

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
    Servings
    8 people
    Cook Time
    25 Minutes
    Servings
    8 people
    Cook Time
    25 Minutes
    Cranberry & Cilantro Quinoa Salad
    Print Recipe
      Servings
      8 people
      Cook Time
      25 Minutes
      Servings
      8 people
      Cook Time
      25 Minutes
      Instructions
      1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
      2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
      3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
      4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
      5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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