This cold salad quickly became one of my go to recipes over the summer with our urban garden. You will love it! Plus you can make a batch on Sunday and have lots of healthy lunches all week. The possibilities are endless with the quinoa salad. For a more substantial dinner try adding cold shredded chicken.
How I came to making this dish last night…After cleaning out my fridge this past weekend I found the bag of cilantro I bought well over a month ago in our crisper. Thinking it was going to be all slimy and brown I was about to add the greens to my compost…but NO it was as fresh as the day I put it in the bag! A while back I heard if you rinsed your fresh herbs and placed them in a ziplock with a paper towel they would keep at least twice as long. Sure enough that is EXACTLY what I tried and one month later, my fresh cilantro is still kick’n. I would recommend this tip to all of you looking for a way to keep your herbs fresh now that we are entering the fall/winter months.
Back to yummy recipe. I found this tasty healthy cold salad on Allrecipes and modified ingredient quantity and type only. See below and enjoy!
- 1 1/2 Cups Water
- 1 Cup Uncooked Quinoa – Rinsed
- 1 Red Bell Pepper – Chopped
- 1 Green Bell Pepper – Chopped
- 1 Small Onion – Chopped
- 1 1/2 TSP Curry Powder
- 1/3 Cup Fresh Cilantro – Chopped
- 1/4 Cup Lime Juice (adjust to taste)
- 1/4 Cup Toasted Sliced Almonds
- 2 Large Carrots – Chopped
- 1/2 Cup Dried Cranberries
- Salt and Pepper to Taste
1. Add Water to pan, cover and bring to a boil
2. Add: Quinoa, recover and reduce heat to a simmer. Cook for 15-20 minutes until water is absorbed
3. Transfer: Cooked Quinoa to small bowl and chill in fridge until cold (if you are in a time pinch place in freezer and stir occasionally so it does not freeze solid!)
4. Add: All remaining ingredients to large mixing bowl and stir to combine
5. Add: Chilled Quinoa to large mixing bowl with all ingredients and stir to combine
6. Serve chilled