Cranberry and Cilantro Quinoa Salad

221 Reviews 18 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Recipe by  Alison

“I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (221)

Rate This Recipe
CooperCook
128

CooperCook

This recipe is amazing!!! I would give it 10 stars if I could. I cook my quinoa in chicken broth because I think it gives more flavor,but there are so many amazing flavors in this salad that it would probably be fine just in water.

Veronica Wiles
94

Veronica Wiles

I added 1/4 teaspoon salt to boiling water. I also used 1 cup chopped cilantro, 1 cup chopped walnuts unread of almonds, and 1 1/2 chopped garlic clove. I used 1/4 cup lime juice and no onions. It was superb. My neighbors loved it too!

Linda Farrell
76

Linda Farrell

Whoever came up with this combination of ingredients is pure genius. I halved the recipe to try it and now I wish I would have made the whole recipe. This is a flavor explosion in your mouth. Every bite tastes different. Next time, I'm going to add more almonds and craisins. Paired this with the "pretty chicken" also from this site.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 31.6 g
  • 10%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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