Beautiful, healthy & refreshing salad that comes together quickly and keeps well when made in advance. Terrific for a picnic or take to work for a delicious lunch that will keep you energized all day. —Kiyo Miller
Extra virgin olive oil
Fresh squeezed lemon juice
Finely chopped cilantro
Finely diced cucumber
Finely chopped radicchio (or red cabbage)
salt & pepper to taste
In This Recipe
Wash quinoa in a large bowl of cold water. Drain and repeat 4-5 times. Drain quinoa well using a sieve (place sieve on a kitchen towel to soak up water).
In a medium saucepan (3-quart works well) bring 4-5 cups water to a boil. Add 1 teaspoon kosher salt. Add quinoa. Once water returns to a boil reduce heat to medium-high and cook quinoa uncovered for 10 minutes. Using a fine mesh sieve drain the quinoa and rinse under cold water. Set the sieve over a saucepan of boiling water (about 2-inches) of water. Quinoa should not come in contact with the water). Steam covered with a kitchen towel and lid until fluffy and dry, about 10 minutes. Alternatively, you may skip the steaming method and cook quinoa in a medium saucepan by bringing 1 1/2 cups water and 1/2 teaspoon kosher salt to a boil. Add quinoa, cover saucepan and turn the heat too low. Cook for 15 minutes. Remove from heat and set aside for 10 minutes keeping the lid on the pan. Fluff quinoa, transfer to a large bowl to cool and proceed with the recipe.
While the quinoa is cooking whisk together the olive oil and lemon juice in a small bowl. Set aside.
Transfer cooled quinoa to a large bowl too cool. Once cool, add cranberries, cilantro, cucumber, and radicchio and toss with the quinoa. Drizzle the olive oil and lemon juice dressing over the quinoa and mix to combine. Add salt and freshly ground black pepper to taste. Serve as a main salad with sliced avocado, or as a side with grilled chicken, fish, tofu, or your favorite dish.