Quinoa Salad with Mint, Almonds and Cranberries9 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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 436 cal
- 22.4 g
- 51.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Easy to make with a lot of healthy ingredients. Flavorful!..." See more"
"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"
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