Quinoa Salad with Mint, Almonds and Cranberries


Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
4 servings


  • 2 cups chicken broth

  • 1 cup quinoa

  • 3 tablespoons olive oil

  • ½ cup coarsely chopped mint leaves

  • ½ cup dry-roasted almonds, unsalted

  • ½ cup dried cranberries

  • 1 cup coarsely chopped kale

  • ½ cup sliced carrots

  • ½ cup sliced celery

  • 1 scallion, thinly sliced

  • 18 grape tomatoes, halved

  • 1 lemon, juiced

  • ½ teaspoon lemon zest

  • salt and ground black pepper to taste


  1. 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.

  2. 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.

Nutrition Facts (per serving)

438 Calories
23g Fat
52g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 438
% Daily Value *
Total Fat 23g 29%
Saturated Fat 2g 11%
Cholesterol 3mg 1%
Sodium 668mg 29%
Total Carbohydrate 52g 19%
Dietary Fiber 8g 30%
Total Sugars 13g
Protein 12g
Vitamin C 44mg 222%
Calcium 94mg 7%
Iron 2mg 9%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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