Today’s recipe is brought to you by the wonderful folks over at the Cranberry Institute. I’ve been a Cranberry Bog Blogger for the past year, which means that every now and then I get a package of goodies in the mail from the Cranberry Institute, along with some interesting new research about cranberries, and a new recipe to try and share with all of you. I’ll just say it. I’m a sucker for a surprise package of food. Usually I try to put my own twist on the recipe – like my Cranberry Chicken Salad Lettuce Rollup Sandwiches or my Cranberry Asian BBQ Pulled Chicken Sandwiches, but the latest recipe suggestion from the Cranberry Institute sounded pretty darn tasty just as it was, so I went with it.
Holy yum! Sweet, juicy cranberries paired with crunchy vegetables, cilantro (my all-time fav herb), protein-packed quinoa, and zhooshed up with a dash of Sriracha (OK that was my change – cause everything’s a little bit better with a dash of Sriracha, right?). I love me some sweet AND savory in a salad, and this one hits the mark just right.
This is perfectly filling and satisfying for a Meatless Monday dinner, or serve it as a side dish with some grilled salmon.
Oh – and in case you’re wondering about the latest cranberry research fact… Cranberries may reduce the risk of stomach ulcers caused by the bacteria H. pylori. Kind of in the same way they help to prevent urinary tract infections – cranberries contain a compound that prevents bacteria to adhering to places it’s not supposed to be. So eat some cranberries, would ya!
Do you like your salads all vegetable-y or are you adventurous and throw some sweetness in?