Lemon cranberry quinoa salad

Indulge in the delightful flavors of lemon and cranberry in this refreshing quinoa salad. Perfect balance of tangy and sweet notes.

Ingredients:

• 1 cup raw quinoa (yellow or tri-color)
• Water
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1 teaspoon paprika
• Table Salt
• Freshly ground black pepper
• Half a red bell pepper, deseeded and finely chopped
• 1/3 cup sweetened dried cranberries
• 3 green onions, white and green parts, thinly sliced
• 1/4 cup chopped fresh cilantro leaves

Instructions:

1. Place quinoa in a sieve and wash it under running water. Rinse the quinoa a few times, using your fingers to rub the grains and get rid of any bitter taste on the outer layer.
2. Transfer the rinsed quinoa to a saucepan, add water (ensuring it's about 2 inches above the quinoa), cover with a lid, and bring to a boil. Lower the heat once boiling, simmer for 6-10 minutes until the quinoa is tender yet slightly firm. Be careful not to overcook. Drain any excess water, then move the quinoa to a large bowl.
3. Combine lemon juice, coriander, cumin, paprika, ½ teaspoon salt, ¼ teaspoon black pepper with the quinoa, mixing well. Add in diced bell pepper, green onions, dried cranberries, cilantro, and any other ingredients you like, mixing until everything is well blended. Taste and adjust seasoning as needed by adding more spices, lemon juice, ¼ teaspoon salt, and pepper. Serve the quinoa salad either chilled or at room temperature.

Summary:

• Calories: 865 kcal
• Fat: 13 g
• Protein: 27 g
• Carbs: 169 g
• Potassium: 1578 mg
• Magnesium: 388 mg