Cranberry Quinoa Salad
This salad is perfect for the holiday season
Servings: 4 Servings
Calories: 357kcal
Ingredients
- 1 cup dry quinoa
- 1 ½ cups chicken or vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- 1 tablespoon finely chopped fresh parsley
- 2 scallions finely chopped (about ¼ cup)
- 2 tablespoons finely chopped red bell pepper
- ¼ cup roasted sunflower seeds
- ½ cup dried cranberries
Instructions
- Cook the quinoa in the chicken broth according to the package directions; set aside to cool.
- In a small bowl, whisk the fresh lemon juice, honey, and olive oil. Add the salt.
- In a large bowl, combine the cooked quinoa with the parsley, scallions, bell peppers, sunflower seeds, and cranberries. Pour the lemon dressing over the top and toss to coat well.
- Serve immediately at room temperature or cover and chill to serve cold.
- The quinoa will keep in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 357kcal | Carbohydrates: 53g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 565mg | Potassium: 306mg | Fiber: 5g | Sugar: 20g | Vitamin A: 475IU | Vitamin C: 11.3mg | Calcium: 32mg | Iron: 2.5mg