Recipe of the Week: Cranberry Quinoa Salad

I love the grain quinoa (pronounced keen-wah in case you were wondering). It’s a high-carb, high-protein, nutrient-dense grain that cooks and tastes great.

This is a very popular recipe from my cookbook, The Shredded Chef, and is one of my favorite ways to prepare quinoa.

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

Enjoy!

 

Servings

4

Calories Per Serving

287

Protein Per Serving

51 grams

Carbohydrates Per Serving

45 grams

Fat Per Serving

7 grams

 

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

 

Instructions

Pour the water in a large saucepan, cover with a tight fitting lid, and place over high heat.

Once water starts to boil, pour in the quinoa, reduce heat to low and cover. Simmer until the water has been absorbed, about 15 – 20 minutes. Transfer the quinoa to a large mixing bowl and place in the refrigerator until cold.

Once the quinoa is chilled, stir in the bell peppers, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, cranberries, salt, and pepper.

 

What You Get to Eat