Ingredients

• 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

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Instructions

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.