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Cranberry and Cilantro Quinoa Salad

Cranberry and Cilantro Quinoa Salad


"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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2 h 30 m servings 176 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 315
  1. 431 Ratings

Most helpful positive review

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 i...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 i...

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. ...

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. ...

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 m...

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 ...

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.

Oh dear Lord! This was the best meal I ever made!!!! I never write comments on here, but I am so inspired. OK, I made a couple changes because I had already thawed some salmon fillets and wa...

Served this at a lunch for 70 and everyone loved it. Not one little bit left over. Would not change a thing.

This was a great salad. I cooked my quinoa with a chicken bullion cube and didnt add the salt and pepper. This salad is so beautiful and colorful There is so much flavor going on in this dish ...

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