Lemon Cranberry Quinoa Salad

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tsp. lemon zest, grated
• 2 Tbsp. lemon juice, fresh
• 2 tsp. fresh ginger root, minced
• 3/4 tsp. salt
• 2 cups reduced sodium chicken broth
• 1 cup quinoa, rinsed
• 1 cup peeled jicama or tart apple, chopped
• 1 cup cucumber, seeded & chopped
• 3/4 cup dried cranberries
• 1/2 cup fresh parsley, minced
• 1 green onion, thinly sliced
• 1 cup avocado, cubed

Instructions

1. In a small bowl, whisk the olive oil, lemon zest and juice, ginger root and salt until combined.
2. Bring the broth to a boil in a medium saucepan, add rinsed quinoa, reduce heat to simmer, cover and cook for 12-15 minutes or until liquid is absorbed. Removed from heat, let cool, then fluff with a fork.
3. Add the jicama, cucumber, cranberries, parsley and green onion to the quinoa. Add the dressing and toss all ingredients to coat. Serve warm or cold. Add the avocado right before serving.

Nutrition per serving: 160 calories, 27 g carbohydrates, 5 g fat, 7 g fiber, 3 g protein, 290 mg sodium, 12 g sugar.

Recipe from: tasteofhome.com