Cranberry And Cilantro Quinoa Salad Recipes

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CRANBERRY AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

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.

Provided by Alison

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD



Gluten-Free Cranberry-Almond Quinoa Salad image

This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
3 1/2 teaspoons fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup dried cranberries
1 cup uncooked quinoa
1 cup scallions, sliced into 1/4-inch rings
3/4 cup sliced, blanched almonds
3 tablespoons fresh mint leaves, cut into chiffonade

Steps:

  • For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
  • For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
  • Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.

CRANBERRY AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

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.

Provided by Alison

Categories     Quinoa Salad

Time 2h30m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

CRANBERRY QUINOA SALAD



Cranberry Quinoa Salad image

From the Whole Foods website: Serve this sweet-tart salad alongside a leafy green salad, turkey, or grilled meats and chicken. Placed here for safe keeping.

Provided by Miss_Elaine

Categories     Low Protein

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 cup quinoa
2 cups water
4 tablespoons honey, divided
1 tablespoon lemongrass, minced
1 garlic clove, finely chopped
1 1/2 teaspoons serrano peppers, seeded and very finely chopped
1 1/2 cups cranberries
4 tablespoons fresh lime juice
1 tablespoon of fresh mint, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/4 cup red onion, finely chopped
salt

Steps:

  • Rinse quinoa several times.
  • Bring water and quinoa to a boil and simmer 20 minutes or until all liquid is absorbed.
  • Meanwhile, combine 2 tablespoons honey, lemongrass, garlic and peppers in a small bowl.
  • When quinoa is cooked, stir in honey mixture.
  • Chop cranberries with remaining 2 tablespoons honey and lime juice in food processor or blender; stir this into quinoa.
  • Add mint, cilantro, red onion and salt. Toss to combine and chill until ready to serve.

Nutrition Facts : Calories 250.3, Fat 2.5, SaturatedFat 0.3, Sodium 14.3, Carbohydrate 53.9, Fiber 4.5, Sugar 19.4, Protein 6.1

LEMON CRANBERRY QUINOA SALAD



Lemon Cranberry Quinoa Salad image

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
3/4 teaspoon salt
SALAD:
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1 cup chopped peeled jicama or tart apple
1 cup chopped seeded cucumber
3/4 cup dried cranberries
1/2 cup minced fresh parsley
1 green onion, thinly sliced
1 cup cubed avocado

Steps:

  • For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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