How to Make Quinoa Salad with Mint, Almonds and Cranberries - A Step-by-Step Guide

Quinoa, the ancient and nutritious superfood, has gained immense popularity in recent years and has become a staple in many households. With its high protein content, essential amino acids, and numerous health benefits, quinoa is a versatile ingredient that can be used in a variety of recipes. One such recipe is the Quinoa Salad with Mint, Almonds and Cranberries, a refreshing and colorful dish that is perfect for a light lunch or as a side dish for dinner.

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    438 cal.

    • Total Fat: 23g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 668mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 8g
    • Total Sugars: 13g
    • Protein: 12g
    • Vitamin C: 44mg
    • Calcium: 94mg
    • Iron: 2mg
    • Potassium: 493mg