Cranberry Quinoa Salad
from Can You Stay For Dinner, serves 4
1 cup dry quinoa
1 ½ cups chicken broth (according to quinoa instructions)
2 Tbsp fresh lemon juice
2 Tbsp honey
2 Tbsp EVOO
¼ tsp salt
1 Tbsp chopped italian parsley
2 scallions, finely chopped
2 Tbsp red bell pepper, finely chopped
¼ cup roasted sunflower seeds
¾ cup dried cranberries
- Cook the quinoa according to 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 juice dressing over the top and toss to coat well.
- Serve immediately at room temperature or cover and chill to serve cold. The salad will keep in an airtight container in the refrigerator for up to 5 days.