Cranberry Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Yellow peppers

  Sweet, raw

  ³⁄₁₆ pepper, large or 37g

• Onions

  Frozen, chopped, unprepared

  ¼ cup or 113g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

• Carrots

  Raw

  ½ cup grated or 55g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. Once the quinoa is chilled, stir in the bell peppers, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, cranberries, salt, and pepper.

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