Cranberry Cilantro Quinoa Salad
By 
| Prep Time | 3 |
| Cook Time | 12 |
| Servings |
|
Ingredients
- 1 cup dry quinoa
- 1.5 cups water or veggie broth
- 1/2 cup dried cranberries
- 3-4 TBSP fresh chopped cilantro
- Juice of 1 lime
- 1.5 tsp curry powder or to taste
- 1/8 tsp cumin
- 1/2 cup diced bell pepper
- 1/4 cup chopped green or red onion
- 1/3 cup toasted sliced almonds
- 1/2 cup grated/shredded carrots
- 2-4 TBSP pepitas
- Salt and Pepper, to taste
- olive oil for drizzling as desired
- 1 additional lime sliced into wedges to garnish
Ingredients
|
|
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water or broth, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients.
- Combine freshly cooked quinoa with lime juice, curry powder, cumin, peppers, onion, almonds, pepitas, and carrots. Season to taste and stir to combine.
- For best results, chill salad before serving, to allow the flavors to mingle even further!
- Salad can be made in advance and keeps up to 4 days. Serve with fresh lime wedges for an extra burst of citrus!