Lemon-Basil Quinoa Salad

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.

Original recipe makes 4 servings

Ingredients

2 cups low-sodium chicken broth
1 cup quinoa
1 large lemon, zested and juiced
1/2 cup roasted red peppers, drained and diced
1/4 cup dried cranberries
2 tablespoons minced red onion
2 tablespoons chopped fresh basil

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    30 mins

Directions

  1. 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.
  2. Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.

Nutrition

Calories: 205 kcal
Carbohydrates: 38.8 g
Cholesterol: 2 mg
Fat: 3 g
Fiber: 4.9 g
Protein: 8.4 g
Sodium: 157 mg

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