Recipe by ConnorsTasteBuds
"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."
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coarsely chopped mint leaves
dry-roasted almonds, unsalted
coarsely chopped kale
scallion, thinly sliced
grape tomatoes, halved
salt and ground black pepper to taste
Easy to make with a lot of healthy ingredients. Flavorful!
Mmmmm so good. Very flavorful
Even my very picky eater husband enjoyed this recipe, with a few tweeks. Instead of kale, I used spinach. I used shredded carrots and cut the almonds in half. I used lemon infused olive oil. I chopped the dried cranberries and celery. It was delicious right after I made it and just as good cold as left overs. Next time I will make the full batch for more leftovers.
Very yummy. It is fresh tasting and I liked the combo of mint, cranberries and onion strangely enough. I chopped up all of the vegetables very small and it was delcious. My friend agreed.
Great recipe! Super healthy! Love the taste of mint and lemon together. Thank you so much!
I have to admit, at first I wasn't too impressed but after the flavors had a chance to meld overnight --MMMMMmmmm!!! For this reason, I would recommend making it the day before you plan to serve it. I didn't use kale or tomatoes (mostly because I don't like them) but the carrots, nuts, cranberries, and the fresh mint, mixed with lemon and seasonings.. this is a keeper for sure. Makes me think that spring and summer are on their way! Keeps well in the fridge too. Thank so you much Conner; your taste buds are right on the money!
Wow! This was amazing! So good! I am impressed that someone so young has such a refined palate. It was a bit of trouble to cut up and add so many ingredients, but well worth it. I used Inca red quinoa and Roma tomatoes because that is what I had. Thanks for sharing your fantastic recipe.
It was super easy with lots of flavor. I followed the recipe to a tee and will make this dish over and over again. The crunch from the almonds and carrots gave it that extra kick; I couldn't really taste the celery which is fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Salad with Mint, Almonds and Cranberries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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