Quinoa Salad With Cranberry and Cilantro
Both healthy and great tasting, try this excellent quinoa and cranberry salad. This salad is a perfect dish for summer as well as a great side dish for other healthy main dishes.
1 cup of rinsed uncooked quinoa
1.5 cups of water
half of a red bell pepper, chopped
half of a yellow bell pepper chopped
1 small red onion or half of a medium-sized red onion, diced
1 teaspoon of curry powder
1 juiced lime
1/4 cup chopped cilantro
10 or 15 toasted almonds, sliced
1/2 cup dried cranberries
1/2 cup minced carrots
The rinsed quinoa is very much like cooking rice. In a pot, add your cup and a half of water and bring it to a boil over high heat. Once the water reaches a boil, add the quinoa and cover with a lid. Continue cooking over low heat. The quinoa should absorb all of the water. This should take around 15 to 20 minutes.
Once your quinoa is finished cooking, pour it into a bowl and cover. Place quinoa in the refrigerator until it’s cold.
After a few hours, remove the quinoa from the refrigerator and add all of your chopped ingredients. You will be adding the bell peppers, red onion, cilantro, lime juice, carrots, almonds, cranberries, and the curry powder. Mix all of these into the quinoa. Salt and pepper to taste! Keep your quinoa salad chilled before serving.