Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A tasty side salad made with onion, peas, cranberries, and chopped walnuts.

Servings

1 cup quinoa , rinsed 2 to 3 times
2 cup low sodium chicken broth , or vegetable broth (gluten free)
2 tsp olive oil
1 yellow onion , chopped
0.5 cup Peas, baby, frozen , defrosted and drained
0.25 cup dried cranberries
0.25 cup chopped walnuts
2 tbsp chopped parsley

1 Cook quinoa in broth for 15 to 20 minutes or until cooked.
2 In separate skillet, heat oil, then add onion and cook until soft.
3 Add cooked onion and peas, dried cranberries, walnuts, and parsley to cooked quinoa.
4 This salad can be served hot or cold.

Quinoa is cooked when a little tail pops out of each grain.