Lemon-Basil Quinoa Salad
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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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.
- Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.
Source
Original recipe: View Original