I don't know about you guys but when the temps reach this level I like to have a variety of delicious, cool salad ideas in my back pocket. This is one of my favorites!
This Cranberry Quinoa Salad is packed full of healthy, yet flavorful ingredients. Fresh herbs and veggies tossed in a red wine vinegar based dressing. Yum. It also couldn't be easier to make!
Start by making your quinoa. Then allow to chill in the refrigerator. Toss together with your herbs and veggies. You can really use whatever you'd like, but I used bell peppers, carrots, cilantro and arugula, along with dried cranberries and feta cheese. Mix with fresh lime juice, red wine vinegar, olive oil, salt, pepper and curry powder.
Once combined well, place back in the fridge until ready to serve! What did I tell ya? Easy! I love eating this salad for lunch, as a side dish, to have in the fridge as a snack or even to toss on fish tacos! It's soooo good. Let me know what you think!
- 1 cup quinoa, cooked according to package directions
- ¼ cup bell peppers, chopped
- ⅓ cup cilantro, chopped
- ¼ cup carrots, diced
- ½ cup dried cranberries
- ¼ cup feta, crumbled
- ½-1 cup arugula
- juice from 1-2 limes
- 3 tablespoon red wine vinegar
- ½ cup olive oil
- 1 teaspoon curry powder
- salt and pepper to taste
- Place cooked quinoa in the fridge for about an hour.
- Toss with vegetables, herbs, cranberries and feta.
- Toss with lime juice, red wine vinegar, olive oil, curry powder, salt and pepper.
- Adjust season or red wine vinegar to desired taste.
- Store in fridge for another 20-30 minutes then serve.
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