Cranberry & Cilantro Quinoa Salad

November 28th, 2016
Servings: Makes 8 Servings
Ingredients
  • 2 cups water
  • Pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • ½ cup minced carrots
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • 3 Tbsp. finely chopped red onion
  • 3 Tbsp. minced fresh cilantro
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. vegetable oil
  • ¼ tsp. salt
  • Pinch ground red pepper
Instructions
  1. In a small sauce pan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 13 minutes).
  2. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  3. To the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  4. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.