Quinoa Salad with Mint, Almonds and Cranberries

Quinoa Salad with Mint, Almonds and Cranberries

27
ConnorsTasteBuds 6

"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."

Ingredients 40 m {{adjustedServings}} servings 436 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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 27

  1. 37 Ratings

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kclawson
1/13/2013

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

dez
2/3/2013

Mmmmm so good. Very flavorful

BankerPat
9/6/2013

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 chopped the dried cranberries and celery. It was delicious right after I made it and just as good cold as left overs. Next time I will make the full batch for more leftovers.