Cranberry and Cilantro Quinoa Salad
Description
Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and cilantro in this cranberry and cilantro quinoa salad recipe.
Ingredients
•
1 1/2 cups water
•
1 cup uncooked quinoa, rinsed
•
1 small red onion, finely chopped
•
1/2 cup minced carrots
•
1/2 cup dried cranberries
•
1/4 cup red bell pepper, chopped
•
1/4 cup yellow bell pepper, chopped
•
1/4 cup chopped fresh cilantro
•
1/4 cup toasted sliced almonds
•
1 lime, juiced
•
1 1/2 teaspoons curry powder
•
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.