Quinoa Salad with Mint, Almonds and Cranberries |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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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