Lemon-Basil Quinoa Salad


Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 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


  1. 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.

  2. 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 (per serving)

205 Calories
3g Fat
39g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 205
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 157mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 8g
Vitamin C 37mg 185%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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