Quinoa Salad with Mint, Almonds and Cranberries
Recipe by ConnorsTasteBuds from allrecipes.com
Lunch 40 Mins.
Ingredients
4
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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 438
- Carbohydrate: 52g
- Fat: 23g
- Fiber: 8g
- Protein: 12g
- Sugar: 13g
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