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
Reviews
I didn't have parsley but thought cilantro would go well with the ginger...and it did! Good recipe!
I am giving this a 5 star, because the family I served it to, really enjoyed it. I did not have avocado on hand. My taste buds were off due to a head cold-so I will make it again when my taste buds are working. I served it chilled, and it keeps 2-3 days nicely. It would be a good prepare ahead dish.
I tried it with the suggestion of using Mango, Lime, Cilantro, quite good, hubby liked it, so I will be making again.