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If you're looking for a vegan entrée that will fill you up—while using fairly typical ingredients and only a little time—give this yummy meal a try.
It's also very colorful and will add loads of flavor as a side dish or on a potluck buffet table.
Ingredients
- 3 C water
- 1-1/2 C quinoa
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1 small red onion, finely chopped
- 1 C grated carrot
- 1 C dried cranberries
- 1 C toasted slivered almonds
- 2 t curry powder
- 4 T lime juice
- 1/4 C finely chopped cilantro
- salt and pepper to taste
Instructions
- Boil water in saucepan.
- Add quinoa, return to boil, lower to simmer. Simmer 15 minutes, until water is absorbed.
- Chill cooked quinoa until cold.
- Add remaining ingredients. Stir.
- Salt and pepper to taste.
- Chill.
Notes
Modified from Cranberry and Cilantro Quinoa Salad.
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.
We tried this last night. A winner! Thanks for the great addition to our regular menus.
Thanks! That seemed to be great so easy to cook.
I am always looking for side recipes and usually am stumped. I LOVE this one! Thanks for sharing!