Cranberry and Cilantro Quinoa Salad
Cranberry and Cilantro Quinoa Salad
Quinoa is a species of the goosefoot genus which is a grain crop and is grown specifically for its edible seeds. It is very similar to buckwheat.
It is extremely high in protein. It can be grown in very dry soil. In 2013 the Food and Agricultural Organization of the United Nations declared the year of the Quinoa.
I am the only one in the family that will eat it so I do not make a lot and do not make it often.
It is extremely high in protein. It can be grown in very dry soil. In 2013 the Food and Agricultural Organization of the United Nations declared the year of the Quinoa.
I am the only one in the family that will eat it so I do not make a lot and do not make it often.
Ingredients
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 cup toasted sliced almonds
- 1/2 cup minced carrots
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
Directions
1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
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