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Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad

Calories 218 (20% from fat)
Fat 5 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 32 mg.
Carb 37 gram
Fiber 5.8 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 5.7 gram


1 1/2 cups water

1 cup uncooked quinoa, rinsed

1 bell pepper with seeds removed, chopped

1 cup red onion, finely chopped
(If you want a less intense onion flavor, use sweet onion instead of a red onion.)

1 1/2 tsp. curry powder

1/4 cup chopped fresh cilantro

1 lime, juiced

1/4 cup sliced almonds, toasted

1/2 cup carrots, minced

1/2 cup dried cranberries

salt and ground black pepper to taste

The sweet cranberries mixed with the onion make an interesting taste combination. If red onion is too intense for you, consider replacing it with sweet yellow onion. One serving is surprisingly filling.

The original version of this recipe can be found at allrecipes.com.

1. Put the water in a saucepan and bring to a boil. Rinse the quinoa while the water is heating.

2. Once the water is boiling, pour in the quinoa. Reduce heat to low and cover. Continue simmering over low heat until the water has been absorbed, about 15 to 20 minutes.

3. Put the quinoa into a mixing bowl, cover and refrigerate until cold.

4. Once the quinoa is cold, stir in all the remaining ingredients—season to taste with the salt and pepper.

5. Chill before serving.

Yield: 6 Servings

Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad 

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