Quinoa Salad with Mint, Almonds and Cranberries

Name: Quinoa Salad with Mint, Almonds and Cranberries
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters sliced carrots; 118 milliliters sliced celery; 473 milliliters chicken broth; 118 milliliters dried cranberries; 118 milliliters dry-roasted almonds, unsalted; 18 grape tomatoes, halved; 4 servings salt and ground black pepper to taste; 1 lemon, juiced; 237 milliliters coarsely chopped kale; 1 teaspoons lemon zest; 118 milliliters coarsely chopped mint leaves; 3 Tbsps olive oil; 237 milliliters quinoa; 1 scallion, thinly sliced

Quinoa Salad with Mint, Almonds and Cranberries is a gluten free, dairy free, and vegetarian recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 449 calories, 13g of protein, and 23g of fat. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up lemon zest, quinoa, salt and ground pepper, and a few other things to make it today. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert. It works well as a rather inexpensive main course.

Instructions

Bring the chicken broth to a boil in a saucepan over high heat.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Olive Oil

Quinoa

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.

Ingredients you will need

Ground Black Pepper