Quinoa Salad with Mint, Almonds and Cranberries
Ingredients40 m servings 436 cals
- Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
- Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 436 calories; 22.4 g fat; 51.6 g carbohydrates; 11.6 g protein; 2 mg cholesterol; 527 mg sodium. Full nutrition
ReviewsRead all reviews 36
Easy to make with a lot of healthy ingredients. Flavorful!
This ended up being more work than expected but was a refreshing, unique salad. I subbed spinach for the kale.
Even my very picky eater husband enjoyed this recipe, with a few tweeks. Instead of kale, I used spinach. I used shredded carrots and cut the almonds in half. I used lemon infused olive oil. I c...
Very yummy. It is fresh tasting and I liked the combo of mint, cranberries and onion strangely enough. I chopped up all of the vegetables very small and it was delcious. My friend agreed.
Great recipe! Super healthy! Love the taste of mint and lemon together. Thank you so much!
I have to admit, at first I wasn't too impressed but after the flavors had a chance to meld overnight --MMMMMmmmm!!! For this reason, I would recommend making it the day before you plan to serv...
This was very different and unusual. Both my husband and I enjoyed it but we weren't sure if it was a salad or main dish, or if it should be eaten hot or cold. We ate this for dinner one night...
Wow! This was amazing! So good! I am impressed that someone so young has such a refined palate. It was a bit of trouble to cut up and add so many ingredients, but well worth it. I used Inca red ...