Quinoa with Cilantro and Cranberries
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups water | |
| ¼ teaspoon salt | |
| 2 cups quinoa, rinsed | |
| 1 cup dried cranberries | |
| ½ cup finely chopped carrots | Wash, peeled and minced |
| 1 large red bell pepper | Washed, trimmed and minced. |
| 1 large yellow bell pepper | Washed, trimmed and minced. |
| ¼ cup finely chopped red onion | Washed, peeled, trimmed and minced. |
| 1 tablespoon dried cilantro | Or 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 |
| 1 | In 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. |
| 2 | Remove from heat and transfer to a large bowl. Cool to room temperature, cover and refrigerate until ready to use. | |
| 3 | To the bowl of quinoa, stir cranberries, carrots, peppers, onion and cilantro until mixed | |
| 4 | In a small bowl, mix together juice, oil, salt and pepper. Pour over quinoa and toss to coat. | |
| 5 | Serve immediately or cover and refrigerate until ready to serve. Serve cold. |
Posted in Starch Side Recipes, Starchy Side Dish
