Ingredients
-
1
-
2
-
1 1/2
-
4
-
4
-
1
-
1
-
1 1/2
-
1
-
1
-
1/4
-
-
-
-
Directions
Spicy Quinoa Salad, 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 , 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 , 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
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Steps
|
1
Done
|
In a Bowl, Rinse Quinoa Several Times With Cold Water. |
|
2
Done
|
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
Done
|
While Quinoa Is Cooking, Combine Half of the Honey, Lemongrass, Garlic and Peppers in a Small Bowl. |
|
4
Done
|
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
Done
|
When Quinoa Has Cooked, Stir in the Lemongrass Mixture and the Cranberry Mixture Until Combined. |
|
6
Done
|
Finally, Add the Mint, Cilantro and Red Onion to the Quinoa and Mix Thoroughly. |
|
7
Done
|
Set the Quinoa Salad in a Covered Bowl in the Refrigerator For at Least an Hour to Chill Before Serving. |
