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Quinoa Salad with Mint, Almonds and Cranberries

Quinoa Salad with Mint, Almonds and Cranberries

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
ConnorsTasteBuds

ConnorsTasteBuds

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.

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Nutrition

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  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

kbooher
19

kbooher

1/13/2013

Easy to make with a lot of healthy ingredients. Flavorful!

dez
10

dez

2/3/2013

Mmmmm so good. Very flavorful

Candice
6

Candice

1/12/2013

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.

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