Cranberry & Cilantro Quinoa Salad

Level Easy
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  • 2 cups water
  • Pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup sweetened, dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup yellow bell pepper
  • 3 Tbsp finely chopped red onion
  • 3 Tbsp minced fresh cilantro
  • 3 Tbsp fresh lime juice
  • 1 Tbsp. vegetable oil
  • 1/4 tsp. salt
  • Pinch ground red pepper
  1. In a small sauce pan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 13 minutes).
  2. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  3. To the bowl of quinoa, stir in cranberries, carrots, peppers, onion and cilantro until mixed.
  4. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinao-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
Serving
  1. One serving provides 1⁄2 oz. eq. grains, 1⁄4 cup fruit, 1⁄8 cup red/orange vegetables
Nutrients per serving
  1. Calories 129 kcal, Total Fat 2.46 g, Saturated Fat 0.21 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 107.21 mg, Carbohydrate 24.40 g, Dietary Fiber 2.45 g, Protein 2.34 g, Vitamin C 25.96 mg, Calcium 23.21 mg, Iron 0.90 mg, Vitamin A 336.87 RE (1739.96 IU), 1.44% Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.
  • 2 cups water
  • Pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup sweetened, dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup yellow bell pepper
  • 3 Tbsp finely chopped red onion
  • 3 Tbsp minced fresh cilantro
  • 3 Tbsp fresh lime juice
  • 1 Tbsp. vegetable oil
  • 1/4 tsp. salt
  • Pinch ground red pepper
  1. In a small sauce pan, bring water and pinch of salt to a boil over high heat; stir in quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 13 minutes).
  2. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  3. To the bowl of quinoa, stir in cranberries, carrots, peppers, onion and cilantro until mixed.
  4. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinao-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
Serving
  1. One serving provides 1⁄2 oz. eq. grains, 1⁄4 cup fruit, 1⁄8 cup red/orange vegetables
Nutrients per serving
  1. Calories 129 kcal, Total Fat 2.46 g, Saturated Fat 0.21 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 107.21 mg, Carbohydrate 24.40 g, Dietary Fiber 2.45 g, Protein 2.34 g, Vitamin C 25.96 mg, Calcium 23.21 mg, Iron 0.90 mg, Vitamin A 336.87 RE (1739.96 IU), 1.44% Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.