Cranberry Cilantro Quinoa Salad

Name: Cranberry Cilantro Quinoa Salad
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 cup dry quinoa; 1.5 cups water or veggie broth; ½ cup dried cranberries; 3-4 TBSP fresh chopped cilantro; Juice of 1 lime; 1.5 tsp curry powder; ⅛ tsp cumin; ½ cup Diced bell pepper; ¼ cup chopped green or red onion; ⅓ cup toasted sliced almonds; ½ cup grated/shredded carrots; 2-4 TBSP Pepitas; salt and pepper; Olive Oil for drizzling; 1 additional lime

User Reviews

4.9

33 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings
6 servings
Calories
199 kcal
Course
Salad
Cuisine
Vegetarian

Cranberry Cilantro Quinoa Salad

Reese Morris

Report

This tasty Cranberry Cilantro Quinoa Salad is super healthy, full of flavor, and ready in just 15 minutes!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 cup dry quinoa
1.5 cups water or veggie broth
½ cup dried cranberries
3-4 TBSP fresh chopped cilantro
Juice of 1 lime
1.5 tsp curry powder or to taste
⅛ tsp cumin
½ cup Diced bell pepper
¼ cup chopped green or red onion
⅓ cup toasted sliced almonds
½ cup grated/shredded carrots (optional but so tasty!)
2-4 TBSP Pepitas (optional but so tasty!)
salt and pepper to taste
Olive Oil for drizzling as desired
1 additional lime sliced into wedges to garnish

Add to Shopping List

Instructions

First rinse and drain your quinoa using a mesh strainer or sieve
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add your water or broth, 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, pepitas, 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!

Notes

I originally thought I was out of carrots (the horror!) so the photo doesn't have any orange beauties peeking out from the quinoa. Luckily I found a bag hiding under the lettuce (huzzah!!!) and was able to add them in. I couldn't imagine the salad without them, the flavor really shines through and pairs so well with the rest of the ingredients! I'm in love!
The salad is on the drier side (ideal for fluffy quinoa-based salads) but feel free to add extra lime juice and olive oil as desired! You can even serve this dish as a base for your favorite baked or grilled protein. Chicken, tofu, or fish are all fantastic with a little quinoa salad action!
Craving a kick? try it with a drizzle or two of Sriracha! It's AMAZING!
Sriracha
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 6g (9%) Sodium 14mg (1%) Potassium 308mg (9%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 2225IU (45%) Vitamin C 17.2mg (19%) Calcium 40mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	30g	10%
Protein	6g	12%
Fat	6g	9%
Sodium	14mg	1%
Potassium	308mg	7%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	2225IU	45%
Vitamin C	17.2mg	19%
Calcium	40mg	4%
Iron	2.2mg	12%