Total Time
25mins
Prep 5 mins
Cook 20 mins

A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.

Ingredients Nutrition

Directions

  1. In a bowl, rinse quinoa several times with cold water.
  2. In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
  3. While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
  4. Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
  5. When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
  6. Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
  7. Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.
Most Helpful

5 5

Wow!!! All I can say is WOW!!! This was so delicious. I made it with the red quinoa. It turned out kind of a purple color. It would have been prettier if I had used the regular quinoa instead. It still tasted great. Since somebody had told me that you should roast quinoa before cooking it I did.

5 5

I loved everything about this, the taste, the colour, the nutrition...it looked terrific on a holiday buffet, and the leftovers were perhaps even better the next day.

5 5

This was very good! I loved the strong lemongrass flavor (I may even add more next time), and the color of this salad is really beautiful. The recipe definitely benefits from a long chilling time; it allows the flavors to develop very nicely. Thanks for sharing this unusual recipe!