Cranberry Cilantro Quinoa Salad
A colorful salad or side dish
Ingredients
- 2 cups water
- 1 teaspoon salt
- 1 cup quinoa rinsed
- 1 cup sweetened dried cranberries
- 1/2 cup minced carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow pepper
- 3 tablespoons chopped green onion
- 3 tablespoons minced fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- pinch of red pepper flakes
- salt to taste
- few dashes of Sriracha or other hot sauce to taste optional
Instructions
- In a small saucepan, bring water and salt to a boil over high heat. Stir in quinoa, reduce heat to low and let simmer for about 15 minutes, or until all liquid is absorbed.
- Remove from heat, and let quinoa cool to room temperature. Quinoa can also be prepared ahead of time and kept in the refrigerator until ready to use.
- Place quinoa in a large mixing bowl, and add cranberries, vegetables, cilantro, lime juice, olive oil and red pepper flakes. Stir together and add salt and pepper to taste.
- If more spice is desired, add a few dashes of hot sauce to taste.
- Cover and refrigerate for at least 2 hours for flavors to blend.
- Serve at room temperature, or cold.
Notes
Recipe is courtesy of the Cranberry Marketing Committee
Nutrition
Calories: 151kcalCarbohydrates: 29gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 302mgPotassium: 206mgFiber: 3gSugar: 12gVitamin A: 1685IUVitamin C: 32mgCalcium: 20mgIron: 1mg
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