Lemon Cranberry Quinoa Salad

Name: Lemon Cranberry Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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

As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for cranberries, cilantro for parsley, and lime for the lemon juice and zest. —Mary Shenk, Dekalb, Illinois

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

Directions

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

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts

3/4 cup: 218 calories, 11g fat (2g saturated fat), 0 cholesterol, 370mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Lemon Cranberry Quinoa Salad in Country Woman February/March 2016

Reviews

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Average Rating:

ngerard

Mar 12, 2018

I didn't have parsley but thought cilantro would go well with the ginger...and it did! Good recipe!
misscoffeepot

Mar 3, 2018

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.
BobbieMiles

Feb 22, 2018

I tried it with the suggestion of using Mango, Lime, Cilantro, quite good, hubby liked it, so I will be making again.