Red pepper and cranberry quinoa salad

    (57)
    30 min

    This colourful quinoa salad has dried cranberries, roasted red peppers, red onion, lemon and basil.


    1 person made this

    Ingredients
    Serves: 4 

    • 475ml reduced-salt chicken stock
    • 170g quinoa
    • 1 large lemon, zested and juiced
    • 100g roasted red peppers from a jar, drained and diced
    • 30g dried cranberries
    • 2 tablespoons minced red onion
    • 2 tablespoons chopped fresh basil

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring chicken stock and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes.
    2. Stir quinoa, lemon zest and lemon juice together in a bowl. Add red peppers, cranberries, red onion and basil to quinoa; toss to combine.

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    Reviews & ratings
    Average global rating:
    (57)

    Reviews in English (45)

    by
    20

    Very nice gluten free salad. I made it almost as written. I boiled the quinoa in water instead of broth. The flavours are quite delicate yet the whole outcome is a pleasantly surprising method of combining flavours and textures. The sweet and sour marry very well with the roasted pepper flavour. The crunchy quinoa and onion mixed with the softer textures of the peppers and cranberries seemed to dance around in your mouth; as strange as that may sound. The proportions are well balanced. This is a great summer salad indeed. Thanks Manella for sharing! Update: I have just made this with three colour quinoa and it was nice and looked like a ticker tape parade! This would be a great salad to take to a Carnival party! :-)  -  22 May 2014  (Review from Allrecipes US | Canada)

    by
    15

    manella, thank you for sharing a lovely recipe and forgive me for tweaking (i had to take some liberties because I so wanted this salad but seemed to be out of ingredients). I subbed chick peas for cranberries and since I couldn't find my roasted red peppers (they're hiding in the freezer) I subbed grape tomatoes. I used sweet vidalia onion in place of red onion. I think that even with the tweaks, the spirit of the recipe survived. I really enjoyed the lemony-basil combination with the quinoa. This recipe will be part of many meals so long as fresh basil is available.  -  03 Jun 2014  (Review from Allrecipes US | Canada)

    by
    8

    We really enjoyed this tasty, refreshing quinoa salad, Manella! Served with grilled sock-eyed salmon and corn-on-the-cob, it was a wonderful, light summertime meal. I subbed garbonzo beans for the cranberries as hubby isn't fond of fruit in salads but loves garbonzos. I'm looking forward to sharing this salad with my teachers at our next luncheon. Thank you, Manella!  -  26 May 2014  (Review from Allrecipes US | Canada)

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