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
Directions
-
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.
-
Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.
