Quinoa Salad with Mint, Almonds and Cranberries

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.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 438 Calories

Ingredients

• ½ teaspoon lemon zest
• 1 lemon, juiced
• ½ cup dried cranberries
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cups chicken broth
• ½ cup sliced celery
• ½ cup sliced carrots
• 1 cup quinoa
• 1 scallion, thinly sliced
• ½ cup coarsely chopped mint leaves
• ½ cup dry-roasted almonds, unsalted
• 1 cup coarsely chopped kale
• 18 grape tomatoes, halved

Recipe Instructions

Step 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.

Step 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.