Cranberry and Cilantro Quinoa Salad
Ingrediënten
Hands-on time: 10 minutes / Total time: 1 hour and 30 minutes / Serves 6
- 1½ cups of water
- 1 cup of uncooked quinoa thoroughly rinsed
- ¼ cup of sliced almonds
- ½ cup of minced carrots
- ½ cup of finely chopped red onions
- ½ cup of dried sweetened cranberries
- ¼ cup of freshly chopped cilantro
- ¼ cup of chopped red bell pepper
- ¼ cup of chopped yellow bell pepper
- 3 tablespoons of lime juice with extra for serving
- 1 tablespoon of olive oil
- 1½ teaspoons of curry powder
- Salt and black pepper to taste
Instructies
- Start by bringing 1½ cups of water to a boil in a small saucepan over high heat.
- Add the rinsed quinoa and let it simmer, covered, until the water is fully absorbed, which should take about 15 minutes.
- Transfer the cooked quinoa to a bowl and chill in the refrigerator for 1 to 2 hours.
- While the quinoa is cooling, toast the sliced almonds in a small pan over medium heat until they turn golden and become fragrant, which should take approximately 5 minutes.
- In a large mixing bowl, combine the toasted almonds, minced carrots, finely chopped red onions, dried cranberries, freshly chopped cilantro, and both the red and yellow bell peppers.
- Add the lime juice, olive oil, and curry powder to the mixture.
- Toss everything together until it's well combined.
- Season with salt, black pepper, and add extra lime juice to your liking.
Notes / Tips / Wine Advice:
Serve the Cranberry and Cilantro Quinoa Salad as is or alongside sliced cooked chicken breast, if desired.
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