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Cranberry And Cilantro Quinoa Native Salad
Ingredients
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 1/2 teaspoons chili powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 cup toasted chopped wild pecans
- 1/2 cup chopped cholo buds
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
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Directions
- 1. 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.
- 2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, chili powder, cilantro, lime juice, wild pecans, carrots, cholo buds and cranberries. Season to taste with salt and pepper. Chill before serving.
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