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Muscle for life

Recipe of the Week: Cranberry Quinoa Salad

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Recipe of the Week: Cranberry Quinoa Salad

I love the grain quinoa (pronounced keen-wah in case you were wondering). It’s a high-carb, high-protein, nutrient-dense grain that cooks and tastes great.

This is a very popular recipe from my cookbook, The Shredded Chefand is one of my favorite ways to prepare quinoa.

If you’re sick of brown rice and sweet potato, give this a go. I think you’ll fall in love with quinoa like I have!

Enjoy!

 

Servings

4

Calories Per Serving

287

Protein Per Serving

8 grams

Carbohydrates Per Serving

45 grams

Fat Per Serving

7 grams

 

Ingredients

1 cup quinoa, rinsed

1 1/2 cups water

1/4 cup red bell pepper, chopped

1/4 cup yellow bell pepper, chopped

1 small red onion, finely chopped

1 1/2 teaspoons curry powder

1/4 cup fresh cilantro, chopped

1 lime, juiced

1/4 cup sliced almonds, toasted

1/2 cup carrots, minced

1/2 cup dried cranberries

salt and ground black pepper, to taste

 

Instructions

Pour the water in a large saucepan, cover with a tight fitting lid, and place over high heat.

Once water starts to boil, pour in the quinoa, reduce heat to low and cover. Simmer until the water has been absorbed, about 15 – 20 minutes. Transfer the quinoa to a large mixing bowl and place in the refrigerator until cold.

Once the quinoa is chilled, stir in the bell peppers, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, cranberries, salt, and pepper.

 

What You Get to Eat

Cranberry quinoa salad

What did you think of this week’s recipe? Let me know in the comments below!

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Comment!
  • Joe

    Mike,

    Could there be a typo somewhere? I love quinoa, and this sounds delicious, but I can’t see how each serving of this recipe of quinoa, vegetables, almonds, and seasoning could have 51 grams of protein!

    • Michael Matthews

      Shit! Typo! I had copy/pasted the code from the previous recipe and then altered it but didn’t catch that. Fail. It’s fixed now.

  • sabu

    1 cup of quinoa has 24 grams of protein , and its 4 servings , so it should be 6 grams of protein per serving + a slight amount from the almonds , most probaly a typo.

  • Dani

    Yeah, I think it’s a typo–I have “The Shredded Chef” and it’s supposed to be 8grams of protein per serving…unless, you add a LOT of shredded chicken or some shrimp to this. Just a thought 😀

  • Alex

    Dear Mike,

    Hope you are doing fine.

    Have been reading your books and follow your blog.

    I am an obese vegan who’s been trying to loose weight and firmly believe I will be able to loose all my weight and more than that, develop a 6 pack.

    It is not my desire to become huge, but be satisfied with my self.

    By reading your books, I am convinced that I will reach my dreams.

    What would you advise me? Loose all my weight first with cardio or shall I already start working hard on non-cardio exercises?

    Would love to hear from you.

    Thank you for your hard work.

    Best regards,

    • Michael Matthews

      Thanks for writing Alex! I really appreciate your support.

      Cool on your goal. I like it.

      I say we start with both resistance training and cardio, even if it’s only a few days per week.

      What do you think?

      • Alex

        Dear Michael,

        Thank you very much for your kindness to take a bit of your time to reply to me. I really appreciate it.

        Fantastic. I will discuss with my gym instructor in order to begin resistance training and work it together with cardio. If I am sucessful in the future, I will send you pictures for you in order to publish.

        Have just purchased the kindle edition of ”

        Eat Green Get Lean: 100 Vegetarian and Vegan Recipes for Building Muscle, Getting Lean and Staying Healthy”. Can’t wait to begin.

        Thank you very much for your support. I have a long road ahead of me, however I am sure will I get there.

        Best regards,
        Alex

        • Michael Matthews

          You’re very welcome!

          Okay great, do let me know how it goes. And thanks for picking up the cookbook! I would love to hear what you think of it.

          Talk soon!

  • Lansdale Robinson

    An alternative method of cooking quinoa is to reduce it.

    Put the grains in a saucepan and add boiling water to the pan, just enough to cover the quinoa. Don’t flood the pan.
    Heat with the saucepan lid off and stir occasionally until the water has boiled off. Don’t leave it too late otherwise the quinoa will start to stick.
    Keep adding water (around 100ml) and reducing until the quinoa is cooked to your liking.

    To save time I cook the quinoa and add the spices and veg in one go without the need for cooling the grains.

    Proceed as above but about halfway through cooking the quinoa add the spices, and then more water and reduce again.
    Now add all of the vegetables. Add your water again and increase heat…the extra heat is necessary given the introduction of additional ingredients. This sofens the veg slightly without cooking them completely and takes the edge off the red onion.

    Instead of toasting the almonds seperately I add them along with the spices. This sofens them slightly.

    I don’t use bell peppers in other recipes so instead of using half of two I use one whole one. Orange usually as the orange colour looks visually appealing with the purple of the red onion.

    I don’t salt the recipie but instead add a dash of low salt soy and seasame oil to each portion I take to work. I don’t like cranberries so these are absent in the recipe for me.

    My two cents (or pence should I say) after making this for a few months

    Lans (UK)

    • Michael Matthews

      Awesome comment, thanks Lans!

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  • Sarah

    Hi,
    Are the cranberries sweetened or unsweetened? I only have sweetened on hand and will have to adjust the macros if the recipe calls for unsweetened.

    Thanks in advance!

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