Quinoa Salad with Mint, Almonds and Cranberries

Published on July 10, 2019

• 2 cups chicken broth

• 1 cup quinoa

• 3 tablespoons olive oil

• ½ cup coarsely chopped mint leaves

• ½ cup dry-roasted almonds, unsalted

• ½ cup dried cranberries

• 1 cup coarsely chopped kale

• ½ cup sliced carrots

• ½ cup sliced celery

• 1 scallion, thinly sliced

• 18 grape tomatoes, halved

• 1 lemon, juiced

• ½ teaspoon lemon zest

• salt and ground black pepper to taste

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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Nutrition Facts (per serving)

438Calories23g Fat52g Carbs12g Protein

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Nutrition FactsServings Per Recipe4Calories438% Daily Value *Total Fat23g29%Saturated Fat2g11%Cholesterol3mg1%Sodium668mg29%Total Carbohydrate52g19%Dietary Fiber8g30%Total Sugars13gProtein12gVitamin C44mg222%Calcium94mg7%Iron2mg9%Potassium493mg10%

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