Cranberry Cilantro Quinoa Salad
This tasty Cranberry Cilantro Quinoa Salad is super healthy, full of flavor, and ready in just 15 minutes!
Servings Prep Time
6 3
Cook Time
Servings Prep Time
6 3
Cook Time
  • 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
  1. First rinse and drain your quinoa using a mesh strainer or sieve
  2. 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!
  3. Next add your water or broth, set burner to high, and bring to a boil.
  4. 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.
  5. While the quinoa cooks, chop and prep the remaining ingredients.
  6. Combine freshly cooked quinoa with lime juice, curry powder, cumin, peppers, onion, almonds, pepitas, and carrots. Season to taste and stir to combine.
  7. For best results, chill salad before serving, to allow the flavors to mingle even further!
  8. Salad can be made in advance and keeps up to 4 days. Serve with fresh lime wedges for an extra burst of citrus!