Ingredients
1/4 cup olive oil2 teaspoons grated lemon zest2 tablespoons lemon juice2 teaspoons minced fresh gingerroot3/4 teaspoon saltSALAD:2 cups reduced-sodium chicken broth 1 cup quinoa, rinsed1 cup chopped peeled jicama or tart apple1 cup chopped seeded cucumber3/4 cup dried cranberries1/2 cup minced fresh parsley1 green onion, thinly sliced1 cup cubed avocado
Preparation
For dressing, in a small bowl, whisk the first 5 ingredients until blended.
In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.
Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
