Cranberry and Cilantro Quinoa Salad

See how to make a quinoa salad with dried cranberries. See more

READY IN 2½ hrs

Cranberry and Cilantro Quinoa Salad

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Read Reviews (135)

"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." — Alison

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 26, 2011

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.

—CooperCook

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Most Helpful Critical Review

May 18, 2011

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.

—JennLee

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169 Ratings

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May 02, 2011

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!

—Veronica Wiles

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Jul 11, 2011

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.

—Linda Farrell

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Aug 01, 2011

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

—Bonnie Shaikun

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May 18, 2011

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 my husband ate most of the batch. The only thing I would do differently is cut my onion supper thin and put less in it. My onion was strong and spicy.

—darthotto

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Jul 17, 2011

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.

—Linda

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Jul 12, 2011

This recipe really surprised me! It was really good. Lots of flavor and texture. I did add a little more lime juice, a little garlic and used a hot pepper from our garden. I served this with grilled salmon....Yummy!!

—smitchik

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Nutrition

Calories
176 kcal
9%

Carbohydrates
31.6 g
10%

Cholesterol
0 mg
0%

Fat
3.9 g
6%

Fiber
4.1 g
16%

Protein
5.4 g
11%

Sodium
78 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 78mg 3 %
** Potassium 292mg 8 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 4.1g 16 %
Protein 5.4g 11 %
** Sugars 8.2g
** Vitamin A 44 %
** Vitamin C 41 %
Calcium 5 %
** Iron 17 %
** Thiamin 8 %
** Niacin 13 %
** Vitamin B6 13 %
** Magnesium 27 %
** Folate 36 %

* 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.