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Tangy Cranberry, Corriander, Quinoa Salad

Today's Recipe is for a delicious salad, a quiona salad. This delightful weather we are having, calls for more salads, do you all agree?

This tasty Cranberry Quinoa Salad makes a super healthy dinner or lunch, full of flavor, and ready in just 15 minutes!

Ingredients 1 cup dry quinoa 1.5 cups water or veggie broth 1/2 cup dried cranberries 3-4 TBSP fresh chopped coriander juice of 1 lime 1.5 tsp curry powder or to taste 1/8 tsp cumin 1/2 cup diced bell pepper 1/4 cup chopped green or red onion 1/3 cup toasted sliced almonds 1/2 cup grated/shredded carrots salt and pepper to taste olive oil for drizzling as desired 1 additional lime sliced into wedges to garnish Instructions First rinse and drain your quinoa using a mesh strainer or sieve Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. While the quinoa cooks, chop and prep the remaining ingredients. Combine freshly cooked quinoa with lime juice, curry powder, cumin, peppers, onion, almonds, and carrots. Season to taste and stir to combine. For best results, chill salad before serving, to allow the flavors to mingle even further! Salad can be made in advance and keeps up to 4 days. Serve with fresh lime wedges for an extra burst of citrus! Enjoy 🍎

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