chicken broth, 1 cup quinoa, rinsed, 1 cup chopped peeled jicama or tart apple, 1 cup chopped seeded cucumber, 3/4 cup dried cranberries, 1/2 cup minced fresh parsley, 1 green
onion, thinly sliced, 1 cup cubed avocado. To prepare the dressing, combine the first five ingredients in a small dish. In a small saucepan,
heat the broth until it begins to boil. Add the quinoa as well. Simmer for 12 to 15 minutes, covered, over low heat, or until liquid is
absorbed. Turn off the heat and fluff with a fork. Transfer to a big bowl. Add the cucumber, cranberries, parsley, green onion, and jicama
to the quinoa. Drizzle with dressing and toss to coat. Serve immediately from the refrigerator, warm or cold. Gently whisk in avocado just before serving.