Curried Quinoa Salad with Cranberries
Elevate your salad game with this vibrant and flavorful Curried Quinoa Salad with Cranberries! Packed with protein-rich quinoa, sweet bursts of dried cranberries, and the warm, aromatic spices of curry powder and cumin, this dish offers a delightful fusion of textures and tastes. Sautéed onions and carrots add a savory depth, while a hint of fresh parsley and a squeeze of zesty lemon juice brighten every bite. Finished with crunchy sliced almonds, this nutritious salad is gluten-free, vegetarian, and perfect as a light lunch or a colorful side dish. Whether served fresh or chilled to let the bold flavors marry, this wholesome recipe is a guaranteed crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 0.5 cup yellow onion
- 0.5 cup carrot
- 1 teaspoon curry powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup dried cranberries
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
- 0.25 cup sliced almonds
Instructions
Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
Combine the quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove the quinoa from heat, fluff with a fork, and let it cool to room temperature.
In a large skillet, heat the olive oil over medium heat. Add the onion and carrot, and sauté for 5-7 minutes until softened.
Stir in curry powder, ground cumin, salt, and black pepper. Cook for another minute until fragrant.
In a large mixing bowl, combine the cooked quinoa, sautéed onion and carrot mixture, dried cranberries, and parsley.
Drizzle the lemon juice over the salad and toss to combine.
Sprinkle sliced almonds on top and gently mix them into the salad.
Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice as preferred.
Serve immediately or refrigerate for 1-2 hours to let the flavors meld together further before serving.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 56.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
