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.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 30 mins
6 servings


  • 1 ½ cups water

  • 1 cup uncooked quinoa, rinsed

  • ¼ cup red bell pepper, chopped

  • ¼ cup yellow bell pepper, chopped

  • 1 small red onion, finely chopped

  • 1 ½ teaspoons curry powder

  • ¼ cup chopped fresh cilantro

  • 1 lime, juiced

  • ¼ cup toasted sliced almonds

  • ½ cup minced carrots

  • ½ cup dried cranberries

  • salt and ground black pepper to taste


  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.

Nutrition Facts (per serving)

176 Calories
4g Fat
32g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 176
% Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 2%
Sodium 13mg 1%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 5g
Vitamin C 25mg 124%
Calcium 41mg 3%
Iron 2mg 9%
Potassium 292mg 6%

* 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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