Quinoa Salad with Almonds and Cranberries¼ cup dry quinoa ½ cup vegetable broth 1 teaspoon fresh lemon juice 1 teaspoon extra virgin olive oil 1 teaspoon chopped fresh parsley 1 tablespoons finely chopped red bell pepper ½ small onion chopped ¼ cup dried cranberries ¼ cup almond slivers Sea salt to taste
Cook the quinoa in the low sodium vegetable broth and water.Cover the pot, bring to a full boil, then reduce to low and simmer for about 15 minutes. Remove from heat and set aside to cool. In a small bowl, whisk the fresh lemon juice, salt and olive oil. In a large bowl, combine the cooked quinoa with the parsley, onions, bell peppers, almonds and cranberries. Pour the lemon dressing over the top and toss to coat well.