Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    1.7K

This Cranberry and Cilantro Quinoa Salad is a vibrant and refreshing dish, perfect as a light lunch, a flavorful side, or a nutritious vegetarian main course. The nutty quinoa is combined with sweet cranberries, fresh cilantro, and a zesty lime dressing, creating a delightful explosion of flavors and textures in every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Fiber
    4 g
  • Protein
    5 g
  • Saturated Fat
    0 g
  • Sodium
    13 mg
  • Sugar
    8 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 2 mins Bring 1.5 cups of water to a boil in a saucepan over high heat. (2 minutes)

Image Step 02
02 Step

Recipe View 18 mins Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer until the water has been absorbed. (15-20 minutes)

Image Step 03
03 Step

Recipe View 30 mins Transfer the cooked quinoa to a bowl and refrigerate until completely cooled. (30 minutes)

Image Step 04
04 Step

Recipe View 1 mins In a large bowl, combine the chilled quinoa with the chopped red onion, minced carrots, dried cranberries, red bell pepper, yellow bell pepper, fresh cilantro, and toasted sliced almonds.

Image Step 05
05 Step

Recipe View 1 mins In a small bowl, whisk together the lime juice and curry powder. Pour the dressing over the quinoa mixture and toss gently to combine.

Image Step 06
06 Step

Recipe View 30 mins Season with salt and ground black pepper to taste. Chill before serving to allow the flavors to meld. (30 minutes)

For an extra layer of flavor, toast the quinoa in a dry pan for a few minutes before cooking.
Feel free to experiment with other dried fruits, such as golden raisins or chopped apricots.
Add a pinch of red pepper flakes for a touch of heat.
This salad can be stored in the refrigerator for up to 3 days.

Addie Bahringer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 554 Ratings)
Total Reviews: (7)
  • Lavonne Anderson

    I substituted the almonds with pecans, and it was delicious!

  • Kaci Kris

    I love the curry powder in this recipe. It gives it a unique flavor.

  • Gabe Olson

    A great way to use quinoa. Will definitely make again!

  • Otha Harvey

    This salad is so good! I added a little bit of honey for extra sweetness.

  • Winona Abshirelowe

    My family loves this salad. It's a regular in our rotation.

  • Athena Wisoky

    I doubled the recipe for a potluck and it was a hit!

  • Muhammad Kris

    Easy to make and perfect for meal prepping.

LEAVE A REVIEW

Please Rate