Lemon Cranberry Quinoa Salad Recipe

Ingredients: 1/4 cup olive oil, 2 teaspoons grated lemon zest, 2 tablespoons lemon juice, 2 teaspoons minced fresh gingerroot, 3/4 teaspoon salt. Salad: 2 cups reduced-sodium

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.

Want More Stories Like This