Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 205
- Carbohydrate: 39g
- Fat: 3g
- Fiber: 5g
- Protein: 8g
- Sugar: 6g
Related Recipes
Lemon Herb Quinoa
Quinoa Salad with Mint, Almonds and Cranberries
Quinoa and Chickpea Salad
Healthy Quinoa Salad
Quinoa and Black Bean Salad
Mediterranean Quinoa Salad
Skillet Quinoa Salad
Asian Quinoa Salad
Chicken with Quinoa and Veggies
Quinoa Summer Salad
Garbanzo Bean and Quinoa Salad
