Name: Lemon-Basil Quinoa Salad recipe
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

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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

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.

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.

Alternatives to this recipe

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Ingredients

Nutrition Info

Directions Lemon-Basil Quinoa Salad

Directions

Recipe Yield

Recipe Note

Alternatives to this recipe

No-Churn Lemon-Basil Sorbet

Lemon-Basil Strawberry Salad