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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.
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
Directions
Step 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.
Step 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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 205 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol2mg | 1% |
| Sodium157mg | 7% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber5g | 18% |
| Total Sugars6g | |
| Protein8g | |
| Vitamin C37mg | 185% |
| Calcium43mg | 3% |
| Iron2mg | 13% |
| Potassium291mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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