Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad

 "I love the unique way of cooking the quinoa and the great combinations of the

flavors."

Ingredients 
Original recipe makes 6 servings 

•  1 1/2 cups water
•  1 cup uncooked quinoa, rinsed 
•  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 chopped fresh cilantro
•  1 lime, juiced
•  1/4 cup toasted sliced almonds
•  1/2 cup minced carrots
•  1/2 cup dried cranberries
•  salt and ground black pepper to taste

 Directions 

1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

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