Quinoa Salad with Mint, Almonds and Cranberries recipe
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Ingredients
- 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
Nutrition Info
- 437.9 caloriescarbohydrate: 51.7 gcholesterol: 3 mgfat: 22.5 gfiber: 8.3 gprotein: 11.7 gsaturatedFat: 2.2 gservingSize: -sodium: 667.7 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Salad with Mint, Almonds and Cranberries
Directions
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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.