- 2 cups chicken broth
- 1 cup quinoa
- 3 tablespoons olive oil
- 1/2 cup coarsely chopped mint leaves
- 1/2 cup dry-roasted almonds, unsalted
- 1/2 cup dried cranberries
- 1 cup coarsely chopped kale
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1 scallion, thinly sliced
- 18 grape tomatoes, halved
- 1 lemon, juiced
- 1/2 teaspoon lemon zest
- salt and ground black pepper to taste
- 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.
03/02/2017
recipepes.com
Quinoa Salad with Mint, Almonds and Cranberries, recipe
PT15M
PT1H
5
455 calories
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