Quinoa Salad with Mint, Almonds and Cranberries

9 Reviews

Prep: 25 min
Cook: 15 min
Ready In: 40 min

“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.” - by ConnorsTasteBuds

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
436 cal
22%

Fat
22.4 g
34%

Carbs
51.6 g
17%

Based on a 2,000 calorie diet

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Reviews (9)

Rate This Recipe

kbooher

Jan. 13, 2013

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

Candice

Jan. 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...." See more"