Description
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won’t spoil in the sun.
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup quinoa
- 1 large lemon, zested and juiced
- ½ cup roasted red peppers, drained and diced
- ¼ cup dried cranberries
- 2 tablespoons minced red onion
- 2 tablespoons chopped fresh basil
Instructions
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until quinoa is tender and broth has been absorbed
- 15 to 20 minutes.
- Stir quinoa
- lemon zest
- and lemon juice together in a bowl. Add red peppers
- cranberries
- onion
- and basil to quinoa; toss to combine.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4