Cranberry and Cilantro Quinoa Salad
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.
Servings per recipe: 6
Calories per serving: 176
Preparation time: 10m
Total cooking time: 2h 30m
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.
Nutrion facts:
| Total Fat | 3.9g | 6% |
| Saturated Fat | 0.0g | |
| Cholesterol | 0mg | |
| Sodium | 13mg | |
| Potassium | 292mg | 8% |
| Total Carbohydrates | 31.6g | 10% |
| Dietary Fiber | 4.1g | 16% |
| Protein | 5.4g | 11% |
| Sugars | 8g | |
| Vitamin A | 2213IU | |
| Vitamin C | 25mg | |
| Calcium | 41mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 75mg | |
| Folate | 65mcg |
