Cranberry Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Yellow peppers

  Sweet, raw

  ³⁄₁₆ pepper, large or 37g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

• Carrots

  Raw

  ½ cup grated or 55g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pour the water into a large saucepan and cover with a tight-fitting lid. Place over high heat. Once the water starts to boil, add the quinoa, reduce heat to low, and cover. Simmer until the water is absorbed, about 15–20 minutes. Transfer the quinoa to a large mixing bowl and refrigerate until cold.
2. Once the quinoa is chilled, stir in the bell peppers, onion, curry powder, cilantro, lime juice, sliced almonds, carrots, cranberries, salt, and pepper.

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