This recipe came from the eatery my father established. I adore the quinoa’s distinctive cooking method and the fantastic taste combinations.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups water
- 1 cup uncooked quinoa, rinsed
- ¼ cup red bell pepper, chopped
- ¼ cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 ½ teaspoons curry powder
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- ¼ cup toasted sliced almonds
- ½ cup minced carrots
- ½ cup dried cranberries
- salt and ground black pepper to taste
Instructions
- Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
- Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Reviews
Loved it! First time making quinoa, I added a chicken bouillon cube to it. I went light on cilantro & cumin. Seems a little dry I will add olive oil if needed when I serve it tomorrow. Will make it again
Love, love, love it! I’ve made this recipe for friends, family and church groups, and everyone loves it. I did cut back on the cilantro, as it’s a bit overpowering. With costs as they are, I’ve used only green peppers as they’re less expensive. I’ve tried it warm, but it’s much better cold.
The colors and the flavor combination are fun, but it’s a lot of curry powder and it stains everything it touches. It’s best fresh because it gets kind of soggy after being refridgerated.
pretty yummy. followed directions
This is a fantastic recipe. I don’t need to change a thing. The quinoa came out perfectly cooked. The colors are beautiful. The flavors are complex, yet refreshing. And it’s healthy, too.
Delicious. It’s so simple yet very flavorful. The first time I made it I ran out of quinoa and used farro This second time I made sure I had quinoa on hand. This is a keeper. I will definitely make this again
Great flavors. Excited to eat healthy for lunch
Trying to eat a bit healthier and this fit the bill nicely as an awesome lunch. Delicious and easy to make!!! We loved it!!
Perfect!!! Would not change a thing.
OH MY GOSH!!!!! YES!!!!!! Made this dish ahead of time for the work week and it is so light, refreshing, and filling! I would add some fetta cheese in the mix, so an extra flavor, but wow! SO SO SO GOOD!
OH MY GOSH!!!!! YES!!!!!! Made this dish ahead of time for the work week and it is so light, refreshing, and filling! I would add some fetta cheese in the mix, so an extra flavor, but wow! SO SO SO GOOD!
I liked the flavors, but I also thought it was fairly bland. Each bite I took left me wnating more flavor. The cranberries were the best part.
I LOVE this recipe. Perfect as is.
Amazing flavor & texture! I use extra lime.
Delish!!!! So light and refreshing
I regularly take this salad to summer dinner parties, and it’s a hit. I boil the quinoa in half chicken broth, half water, and add the curry at that juncture.
I didnt have fresh peppers so I used peppers and onion from my frozen stir mix which resulted in less onions. I wanted a HOT side dish with my roast. I did use a small amt of chicken stock concentrate in the water instead of chicken broth. I put 1 tsp curry in the quinoa and 1/2 tsp in my veggies I sautéed then added chopped cranberries and almonds. When done I added cilantro and lime juice. THEN mixed both together. It was very yummy! The only thing I added was 1/4 tsp? Salt
I will definitely make again!! I did add about 1/8 C of olive oil at the end. It’s delicious and tastes even better the 2nd day!
No one really cared for this dish. Didn’t feel the curry went with it either
Very delicious! Served for our Christmas party and even those who didn’t typically like quinoa or cilantro loved this one. you can be pretty flexible with how much of the peppers, cranberries, etc… you’d like to put in. I used green onions instead of the red and instead of curry used coriander.
I made this for two Thanksgiving gatherings and everyone liked it! I chopped the dried cranberries a little smaller. Added 1tsp. of coconut sugar to 1/4c. Lime juice along with 1/2tsp. Cumin and 1 tsp. Curry. Cut the onions to 1/4 cup. Added 1 clove of garlic. And a few extra sliced toasted almonds. I made these changes based on some of the reviews.