Quinoa Salad with Mint, Almonds and Cranberries

Quinoa Salad with Mint, Almonds and Cranberries

23 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
ConnorsTasteBuds
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (23)

Rate This Recipe
kbooher
19

kbooher

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

dez
10

dez

Mmmmm so good. Very flavorful

Candice
6

Candice

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.

More Reviews

Similar Recipes

Kale and Quinoa Salad
(98)

Kale and Quinoa Salad

Quinoa Vegetable Salad
(69)

Quinoa Vegetable Salad

Southwestern Quinoa Salad
(89)

Southwestern Quinoa Salad

Quinoa Salad with Dried Fruit and Nuts
(62)

Quinoa Salad with Dried Fruit and Nuts

Quinoa Salad with Grapefruit, Avocado, and Arugula
(27)

Quinoa Salad with Grapefruit, Avocado, and Arugula

Chickpea and Quinoa Salad with Lemon and Tahini
(23)

Chickpea and Quinoa Salad with Lemon and Tahini

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kale and Quinoa Salad

>

next recipe:

Chicken Quinoa Salad