Quinoa with Curry, Cranberry and Cilantro Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups water | |
| 2 cups quinoa | Rinsed and uncooked |
| 1 red bell pepper | Washed, trimmed and minced |
| 1 yellow bell pepper | Washed, trimmed and minced |
| 1 small red onion | Washed, trimmed and finely chopped |
| 1 tablespoon curry powder | |
| ¼ cup fresh cilantro | Washed, trimmed and chopped |
| ¼ teaspoon lime zest | Wash and zest |
| ½ cup toasted sliced almonds | |
| 1 cup dried cranberries | |
| 1 cup carrots | Washed, peeled and minced |
| Salt and Pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pour the water into a saucepan, and cover with lid. | |
| 2 | Bring to a boil over high heat, then pour in quinoa, recover and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. | Cook until internal temperature reaches 135°F. |
| 3 | Transfer to large mixing bowl and chill. | |
| 4 | Add red bell pepper, yellow bell pepper, red onion, curry powder, lime zest, lime juice, carrots and cranberries to quinoa. Toss to coat. | |
| 5 | Top with cilantro and chill. |
Posted in Side Dish, Starch Side Recipes
