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Cranberry Cilantro Quinoa Salad|Craving Something Healthy
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5 from 1 vote

Cranberry Cilantro Quinoa Salad

A colorful salad or side dish
Prep Time10 minutes
Cook Time15 minutes
refrigerate time2 hours
Total Time2 hours 25 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 8 servings
Calories: 151kcal

Ingredients

  • 2 cups water
  • 1 teaspoon salt
  • 1 cup quinoa rinsed
  • 1 cup sweetened dried cranberries
  • ½ cup minced carrots
  • ½ cup chopped red bell pepper
  • ½ 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: 151kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 302mg | Potassium: 206mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1685IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 1mg