Lemon and Cranberry Quinoa Salad

Dear Readers,

Have you been trying to find another whole grain side dish to go with your lean proteins and vegetables? It's great to have options and bring some excitement to our meals. I love millet, brown rice, and barley but sometimes I am looking for a dish that is new and exciting. I have been creating quinoa sides to liven up my dinners. I am working on adding dried fruit, fresh herbs, and citrus to quinoa. Below is my recipe for lemon and cranberry quinoa salad. Hope you enjoy it!

Ingredients:
2 cups quinoa
4 cups chicken broth
1/4 cup dried cranberries (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh flat leaf parsley (chopped)
1 whole red pepper (diced)
1/3 cup cashews (chopped)
2 tbsps Dijon mustard
2 tbsps champagne vinegar
1/4 cup canola oil
1 whole fresh lemon (juice)
1 whole lemon (zest)
1 whole orange (zest)
salt,pepper to taste

Directions:
1-Follow cooking directions on quinoa package. Substitute water for chicken broth.
When finished cooking set aside to cool.
2- In a large bowl add the cooled quinoa, red pepper, cashews, cranberries, mint, parsley, lemon zest, and orange zest. Toss.
3- In a smaller bowl you will mix together the dressing. Add the Dijon mustard, champagne vinegar, canola oil, and lemon juice. Whisk together and then add to the quinoa mixture. Add salt and pepper and toss until everything is well dressed. Serve.

Servings: 6-8