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Cranberry Quinoa Salad

Cranberry Quinoa Salad
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Prep Time: 0 min Serves: 4
Cooking Time: 0 min Yield: 4 Servings
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Not only is this salad colorful and full of flavor, it’s also a protein powerhouse and a good source of iron and magnesium, says Kati Mora, RD, founder of Around the Plate, an online blogging community focused on nutrition. Antioxidants and vitamin C from the cranberries help protect the body from damaging free radicals and may have anti-inflammatory and anti-cancer properties as well, she says.


  • 1 cup Quinoa
  • 2 cups Drinking Water
  • 4 tbsp Honey
  • 1 clove Garlic
  • 1 1/2 cups Cranberries
  • 1/2 tsp Lemon Juice
  • 4 tbsp Lime Juice
  • 1 tbsp Fresh Mint
  • 1 tbsp Cilantro
  • 1/2 cup Red Onion
  • 1/8 tsp Salt*



1 cup quinoa
2 cups water
4 tablespoons honey, divided
1 clove of garlic, finely chopped
11/2 cups cranberries, whole
1/2 teaspoon lemon juice
4 tablespoons lime Juice
1 tablespoon mint, finely chopped
1 tablespoon cilantro, finely chopped
1/2 cup red onion, finely chopped
1/8 teaspoon salt


In a small strainer, rinse quinoa multiple times. In a pot, add 2 cups of water and quinoa. Bring to a boil and then let it simmer for 20 minutes or until all the water has been absorbed. While water is simmering, combine 2 tablespoons of honey, lemon juice, and garlic in a small bowl. When the quinoa is done cooking, add the honey mixture and stir. Chop cranberries with 2 tablespoons of honey and lime juice in a food processor. Add cranberry mixture to the quinoa and stir. Stir in the mint, cilantro, red onion, and salt to the quinoa. Let quinoa chill until ready to eat.

Makes 4 servings

Per serving (1 cup): 252 calories, 2.5g fat, 0.3g saturated fat, 54.3g carbohydrates, 5g fiber, 52.6mg sodium, 6g protein


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