Quinoa Salad with Almonds and Cranberries

¼ cup dry quinoa

½ cup vegetable broth

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon chopped fresh parsley

1 tablespoons finely chopped red bell pepper

½ small onion chopped

¼ cup dried cranberries

¼ cup almond slivers

Sea salt to taste

Cook the quinoa in the low sodium vegetable broth and water.Cover the pot, bring to a full boil, then reduce to low and simmer for about 15 minutes. Remove from heat and set aside to cool. In a small bowl, whisk the fresh lemon juice, salt and olive oil. In a large bowl, combine the cooked quinoa with the parsley, onions, bell peppers, almonds and cranberries. Pour the lemon dressing over the top and toss to coat well.