Cranberry and Cilantro Quinoa Salad

I threw this together at the last minute one night to add a different taste to the table, and it hit the spot. So good! Justin liked it too. 

 

Cranberry and Cilantro Quinoa Salad

Adapted from this blog

 Ingredients: 

• 1 1/2 cups water
• 1 cup uncooked quinoa, rinsed
• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow bell pepper, chopped
• 1 small red onion, finely chopped
• 1 1/2 teaspoons curry powder
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/4 cup toasted sliced almonds
• 1/2 cup minced carrots
• 1/2 cup dried cranberries
• salt and ground black pepper to taste

 

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.  Notes: I didn't chill it all the way before serving, and it was good a little warm. The only pepper I used was a yellow one. Again, really, really, good.