Name: Lemon Cranberry Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cranberry Quinoa Salad

1. 1/4 cup olive oil -

2. 2 teaspoons grated lemon zest -

3. 2 tablespoons lemon juice -

4. 2 teaspoons minced fresh gingerroot -

5. 3/4 teaspoon salt -

6. Salad: -

7. 2 cups reduced-sodium chicken broth -

8. 1 cup quinoa, rinsed -

9. 1 cup chopped peeled jicama or tart apple -

10. 1 cup chopped seeded cucumber -

11. 3/4 cup dried cranberries -

12. 1/2 cup minced fresh parsley -

13. 1 green onion, thinly sliced -

14. 1 cup cubed avocado -

How to cook deliciously - Lemon Cranberry Quinoa Salad

1. Stage

For dressing, in a small bowl, whisk the first 5 ingredients until blended.

2. Stage

In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.

3. Stage

Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.