From The Quinoa Kitchen: Cranberry Quinoa Salad

I love the grain called quinoa (pronounced keen-wah in case you were wondering) to be used in a number of recipes in mine. It’s a high-carb, nutrient-dense and high-protein grain that cooks and tastes just great. This is an extremely trendy recipe from my cookbook, and is one of my preferred ways to cook quinoa.

If you’re sick of sweet potato and brown rice, give this a go. I believe you’ll fall in love with this form of quinoa like I have!

Enjoy this recipe and note the ingredients as mentioned below:

Ingredients

• 1 cup quinoa, rinsed

• 1 1/2 cups water

• 1/4 cup red bell pepper, chopped

• 1/4 cup yellow bell pepper, chopped

• 1 small red onion, finely chopped

• 1 1/2 teaspoons curry powder

• 1/4 cup fresh cilantro, chopped

• 1 lime, juiced

• 1/4 cup sliced almonds, toasted

• 1/2 cup carrots, minced

• 1/2 cup dried cranberries

• salt and ground black pepper, to taste

Directions:

1. Pour the water in a big saucepan, cover with a taut fitting lid, and put over high heat.
2. Once water begins to boil, pour in the quinoa, decrease heat to low and cover up. Simmer until the water has been engrossed, about 15 – 20 minutes. Transmit the quinoa to a big mixing bowl and put in the refrigerator until cold.
3. Once the quinoa is iced, mix in the bell peppers, curry powder, red onion, cilantro, lime juice, cranberries, sliced almonds, carrots, salt, and pepper.

Nutritional value:

Servings: 4

Calories per Serving: 287

Protein Per Serving: 8 grams

Carbohydrates Per Serving: 45 grams

Fat Per Serving: 7 grams