Friday, May 31, 2013

Cranberry Quinoa Salad

Shamelessly stole this idea from the deli counter at Harmon's Grocery Store.  We looked it up online to no avail, but found some comparable ones and improvised a bit too.  Very easy to tinker around with and adjust to your liking.  LOVE this stuff.

1 c red and white quinoa mixed, rinsed
1 can vegetable broth (plus some water)
1 tbs lime juice
1 clove garlic, minced
½ c. green bell pepper, finely diced
¼ c purple onion, finely diced
½ c black/red beans
1/3 c corn (I use frozen)
½ c dried cranberries
¼ c cilantro, diced
3 tsp red wine vinegar
1 tbs olive oil
1-2 tbs agave nectar (could MAYBE substitute with honey?  Haven’t tried it…)
Salt and pepper to taste

Cook quinoa in the vegetable broth/water combination on stovetop or in rice cooker at a 2-1 ratio (2 parts liquid to 1 part quinoa) WITH lime juice and garlic.

While it’s cooking, add everything else together in a bowl and mix.  Add quinoa when it’s done and mix again.  Trends suggest this be eaten cold, but I enjoy it warm as well- your call.  Measurements are an estimate- add more or less according to your own taste.  Serves as a bountiful side dish for maybe 8-10 people?


  1. i have been searching for this recipe ever since buying this at harmons for a picnic. So yummy!

  2. This is delicious! I didn't have red wine vinegar and used Apple cider vinegar instead and it tasted great!