Lemon-Basil Quinoa Salad recipe

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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

Nutrition Info

205.4 calories
carbohydrate: 38.8 g
cholesterol: 2 mg
fat: 3 g
fiber: 4.9 g
protein: 8.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 156.7 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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