QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

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QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES image

Categories     Berry     Carrot     Leafy Green     Mint     Nut     Tomato     Thanksgiving

Number Of Ingredients 14

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

Steps:

  • 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.

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