I came upon this and figured I’d post it because quinoa appears to be gaining so much popularity. This salad can be made ahead of time and kept in the refrigerator to be served warm or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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
| Calories | 205 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 157 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is my kind of food. Anything Mediterranean…anything with olive oil lemon and basil is yum! I like that you can serve it cold and it is easy to make.
Easy and very flavorful! I omitted the cranberries and served with avocado. You know they love it when they ask you to make it again!
Good summer salad alternative! I had limes on hand, no lemons, and I didn’t have dried cranberries but I did have some very ripe pineapple that worked really well.
Very good!
Love this recipe. Have made it twice, first time without the chicken broth as was taking it to dinner with vegan friends. Second time, with chicken broth. Think I prefer without the broth. The flavors are so wonderful.
I’ve never made quinoa before, and I’m glad this recipe was my first! The thing i did differently was i used vegetable stock because that’s what i had. I also took the advice of another comment and made sure to wash the quinoa before cooking. Will make again!
My husband is not a quinoa fan, but he really liked this. I agree with some of the other reviews that this is a nice combination of flavors.
Served it as part of a summer salad selection; it was well-received! Made it the evening prior to the event, added just a tiny bit of oil prior to serving and added a bit more shredded Asiago cheese to the top. Added slivered almonds prior to serving. Enjoyed the onion and the cranraisins.
I liked it, but wasn’t a big hit at the bbq. Oh well
Was very good, nice combination of flavors. I’m not a fan of quinoa, so tried with millet instead, and paired with garlic, herb, oven-baked Cod!
This quinoa salad was okay… it needs more stuff in it…pretty bland as is…. not seasoning wise (that part is pretty good), but it is just too mushy. I think I will try adding cucumbers to add crunch and possibly a firm avocado to add texture…
This was amazing!! My whole family loves it! I’d make this again and again!
Delicious! I added a little feta cheese too
It’s nice, but much too sour, lemon dominates the taste. next time I’ll add 1/4 of lemon juice.
Light, easy and tasty. I subbed roasted cherry tomatoes for roasted red peppers.
I used lime zest and juice, since I already juiced all my lemons, but it turned out very well.
I love this dish!! I left out the cranberries, bell peppers, red onions, and basil. Instead, I used mint, green onion, tomatoes, cucumbers, orange zest, orange juice, lemon zest, lemon juice, and olive oil. It’s tefr and filling!
I gave this recipe a because it is a good base recipe. I like a little more flavor. The first time I made it I followed the recipe. The 2nd time I amped it up just a bit. I roasted my own red peppers, increased lemon juice, added roasted garlic, increased fresh basil to 1/3 cup, and added black olives. This recipe is one I’ll use over and over again as you can be as creative as you like.
Made this for lunches this week. Ate a portion warm for dinner. I used vegetarian vegetable broth. Instead of chicken and also used lime zest and lime juice. I added a dash of Meyers lemon in it. It is fabulous . Will be making this often.
Everyone loved it! Great side dish.
Made this recipe this weekend and loved it. I used a little more fresh lemon juice and served it chilled. Repeater!