Cranberry Cilantro Quinoa Salad

• Produce

  • 1/2 cup Carrots
  • 3 tbsp Cilantro, fresh
  • 1/2 cup Cranberries, dried
  • 1/4 cup Green or red onion
  • 1 Lime, Juice of
  • 1 Lime

• Canned Goods

  • 1 1/2 cups Water or broth

• Condiments

  • 1 Craving a kick? try it with sriracha ! it's amazing

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1/2 cup Bell peppers or sweet mini peppers
  • 1 1/2 tsp Curry powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds, toasted
  • 1/8 tsp Cumin
  • 2 tbsp Pepitas

Found on peasandcrayons.com

Description

Ingredients

• 1 cup dry quinoa
• 1 + 1/2 cups water or broth
• 1/2 cup dried cranberries
• 3-4 TBSP fresh chopped cilantro
• juice of 1 lime
• 1 additional lime, sliced into wedges
• 1 + 1/2 tsp curry powder (or to taste)
• 1/8 tsp cumin (optional but delicious!)
• 1/2 cup bell peppers or sweet mini peppers, diced
• 1/4 cup chopped green or red onion
• 1/3 cup toasted sliced almonds
• 1/2 cup carrots, grated/shredded
• 2-4 TBSP pepitas
• salt and pepper to taste
• olive oil for drizzling, as desired
• Craving a kick? try it with Sriracha ! Its AMAZING!
• i]adapted from [AllRecipes [/i]

Directions

• 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!