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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1 cup quinoa |
2 cups water |
1 1/2 cups fresh cranberries |
4 tablespoons lime juice |
4 tablespoons honey |
1 tablespoon lemongrass, minced |
1 teaspoon garlic, minced |
1 1/2 teaspoons serrano peppers, seeded,minced |
1 tablespoon mint, minced |
1 tablespoon cilantro, minced |
1/4 cup red onion, minced |
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.
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