- 2 cups low-sodium chicken broth
- 1 cup quinoa
- 1 large lemon, zested and juiced
- 1/2 cup roasted red peppers, drained and diced
- 1/4 cup dried cranberries
- 2 tablespoons minced red onion
- 2 tablespoons chopped fresh basil
- 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.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.