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Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mixed quinoa — white, red, black for visual appeal and varied texture
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.