Recipe by Alison
"I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors."
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1 1/2 cups
uncooked quinoa, rinsed
red bell pepper, chopped
yellow bell pepper, chopped
red onion, finely chopped
1 1/2 teaspoons
chopped fresh cilantro
toasted sliced almonds
salt and ground black pepper to taste
This recipe is amazing!!! I would give it 10 stars if I could. I cook my quinoa in chicken broth because I think it gives more flavor,but there are so many amazing flavors in this salad that it would probably be fine just in water.
I made this and all my children ate it up. Both my husband and I agree the cilantro taste was too strong so in the future I will use less cilantro. Other then that it was easy and tasteful.
I added 1/4 teaspoon salt to boiling water. I also used 1 cup chopped cilantro, 1 cup chopped walnuts unread of almonds, and 1 1/2 chopped garlic clove. I used 1/4 cup lime juice and no onions. It was superb. My neighbors loved it too!
Whoever came up with this combination of ingredients is pure genius. I halved the recipe to try it and now I wish I would have made the whole recipe. This is a flavor explosion in your mouth. Every bite tastes different. Next time, I'm going to add more almonds and craisins. Paired this with the "pretty chicken" also from this site.
Thank you - delicious! Served this at a party and everyone wanted the recipe. I have one suggestion for those who find that quinoa can be bitter - soak the uncooked quinoa in cold water for 10 minutes, rinse thoroughly in cold water and then cook. Should take about 10 minutes to cook and no biiter flavour!
I think for 5 stars, no adjustments should have to be made, but with my adjustment it turned out to be a very nice salad. I agree that the salad was pretty dry (is it supposed to be? I've not had quinoa before like this - and just learned tonight that quinoa is a seed, not a grain); but with the addition of at least 1/4 cup Newman's Own Light Lime salad dressing, it was much improved. TIP - in case you are short of time: I read the instructions and knew the quinoa had to be chilled before adding the veggies. However, it took much longer to chill than I expected. So, I put it in my medium aluminum bowl, filled my large aluminum bowl with ice water, put the medium bowl into the large bowl and stirred the quinoa until it seemed cool enough to mix everything else into it.
Liked this very much. I did drizzle it with some olive oil and used cumin not curry. Also used walnuts as I didn't have almonds.
Served this at a lunch for 70 and everyone loved it. Not one little bit left over. Would not change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry and Cilantro Quinoa Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 176
** Calories from Fat: 35
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