This tasty Cranberry Cilantro Quinoa Salad is super healthy, full of flavor, and ready in just 15 minutes!
I know what you’re thinking.
I mean, that’s what I originally thought about the pairing. Yet here I sit with a giant bowl full of cranberry cilantro quinoa-y goodness, loving every bite.
The first thought I had was to tear through my dogeared, spaghetti-sauce splattered copy of The Flavor Bible and search for a connection between the two. Sadly there was none, but if orange juice and fig were suggested pairings for this gorgeous green herb, then gosh darn it, I’m going there!
spoiler alert: I went there and it’s AWESOME!
Cranberry Cilantro Quinoa Salad
As a bonus this deliciously healthy salad is ready in 15 minutes. It’s also make-ahead friendly, portable vegan, gluten-free, paleo, vegetarian, and basically ALLTHETHINGS!
Well played, salad. Well played!
Cranberry Cilantro Quinoa Salad
- 1 cup dry quinoa
- 1 + 1/2 cups water or broth
- 1/2 cup dried cranberries
- 3-4 TBSP fresh chopped cilantro
- juice of 1 lime
- 1 additional lime, sliced into wedges
- 1 + 1/2 tsp curry powder (or to taste)
- 1/8 tsp cumin (optional but delicious!)
- 1/2 cup bell peppers or sweet mini peppers, diced
- 1/4 cup chopped green or red onion
- 1/3 cup toasted sliced almonds
- 1/2 cup carrots, grated/shredded
- 2-4 TBSP pepitas
- salt and pepper to taste
- olive oil for drizzling, as desired
- Craving a kick? try it with Sriracha! It's AMAZING!
- adapted from AllRecipes
- First rinse and drain your quinoa using a mesh strainer or sieve
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water or broth, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients.
- Combine freshly cooked quinoa with lime juice, curry powder, cumin, peppers, onion, almonds, pepitas, and carrots. Season to taste and stir to combine.
- For best results, chill salad before serving, to allow the flavors to mingle even further!
- Salad can be made in advance and keeps up to 4 days. Serve with fresh lime wedges for an extra burst of citrus!
I originally thought I was out of carrots (the horror!) so the photo doesn't have any orange beauties peeking out from the quinoa. Luckily I found a bag hiding under the lettuce (huzzah!!!) and was able to add them in. I couldn't imagine the salad without them, the flavor really shines through and pairs so well with the rest of the ingredients! I'm in love!The salad is on the drier side (ideal for fluffy quinoa-based salads) but feel free to add extra lime juice and olive oil as desired! You can even serve this dish as a base for your favorite baked or grilled protein. Chicken, tofu, or fish are all fantastic with a little quinoa salad action!
so. . . how was it?!
One of my absolute favorite things about this recipe is that it can be made using ingredients I almost always have on hand. The recipe combines a few of our go-to veggies with pantry staples and goodies from my mini herb garden. How easy is that!? I have a feeling this healthy side dish will be making quite a few repeat appearances around here!
Though you can certainly enjoy it at room temperature, I’m obsessed with eating this one chilled! I actually tapped into the leftovers and may or may not be shoveling them into my face while I type up this post.
Did I mention it’s fabulous topped with Sriracha? SOOOOO GOOD!
This sassy side pairs great with baked/grilled chicken, salmon, or pan-fried tofu!