Quinoa with Cilantro and Cranberries

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
4 cups water 
¼ teaspoon salt 
2 cups quinoa, rinsed 
1 cup dried cranberries 
½ cup finely chopped carrotsWash, peeled and minced
1 large red bell pepperWashed, trimmed and minced.
1 large yellow bell pepperWashed, trimmed and minced.
¼ cup finely chopped red onionWashed, peeled, trimmed and minced.
1 tablespoon dried cilantroOr 2 tablespoons minced fresh cilantro
¼ cup lime or lemon juice 
1 tablespoon olive oil 
¼ teaspoon ground black pepper 

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1In a small sauce pan, bring water to boil over high heat; stir in quinoa; reduce and bring to low simmer. Cover pot and cook until all liquid is absorbed. ( about 12 minutes)Internal temperature 135 F.
2Remove from heat and transfer to a large bowl. Cool to room temperature, cover and refrigerate until ready to use. 
3To the bowl of quinoa, stir cranberries, carrots, peppers, onion and cilantro until mixed 
4In a small bowl, mix together juice, oil, salt and pepper. Pour over quinoa and toss to coat. 
5Serve immediately or cover and refrigerate until ready to serve. Serve cold. 

Jacqueline Larson M.S., R.D.N. and Associates