Cranberry and Cilantro Quinoa Salad

Quinoa, Quinoa Quinoa...its only a few years ago that this word was not even in my vocabulary.
BUT now its everywhere.
The Trendy Grain...well...Quinoa isn't really a grain. It's the seed of a plant that's related to spinach, not to wheat. Quinoa first was cultivated in South America, where it grows in the Andes mountain range. Quinoa grows best in cool climates and at high altitudes, generally above 8,000 feet.

So lesson over...it does make a good salad though, also the flakes are excellent to crumb fish for those not wanting to eat  wheat.

Members of our family went grain free for a while and when hunting for recipes to feed them I came across this little beauty

It is really tasty and makes a change from brown rice!!!
So you need

    1 cup uncooked quinoa, rinsed

    2 cups water  
    Sea salt

    
1/4 cup red bell pepper, chopped

    
1/4 cup yellow bell pepper, chopped

    
1 small red onion, finely chopped

    Sea 
Salt and Freshly ground Black Pepper
    1/4 cup chopped fresh coriander
    
1 lime, juiced

    
1/4 cup toasted sliced almonds

    
1/2 cup minced carrots

    
1/2 cup dried cranberries

     Extra Virgin Olive Oil

Add quinoa to pot and cover with the water
Add salt
Bring to the boil
Cover and simmer over low heat till quinoa has absorbed all of the water
15-20 minutes
Scrape into a mixing bowl, and chill in the refrigerator until cold.


Meanwhile place the red bell pepper, yellow bell pepper, 
red onion, sliced almonds, carrots, and cranberries into a bowl

Add coriander and lime juice

Mix together 

How about that for colour
Add to the Quinoa
Drizzle over about 3 tablespoons of Olive Oil
Serve