Quinoa Salad with Mint, Almonds and Cranberries Recipe - Allrecipes.com
Quinoa Salad with Mint, Almonds and Cranberries Recipe
  • READY IN 40 mins

Quinoa Salad with Mint, Almonds and Cranberries

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Jan 13, 2013

Easy to make with a lot of healthy ingredients. Flavorful!

 
Feb 03, 2013

Mmmmm so good. Very flavorful

 
Jan 12, 2013

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.

 
May 09, 2013

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.

 
Jan 05, 2013

Great recipe! Super healthy! Love the taste of mint and lemon together. Thank you so much!

 
Sep 12, 2013

It takes a lot for me to like veggies, but I'm trying to eat healthier and this recipe is AMAZING! I used 1/2 the olive oil and lime instead of lemon since that is what I had. I think this is my favorite quinoa recipe to date. Try it!

 
Sep 06, 2013

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.

 
Jun 23, 2013

This was very different and unusual. Both my husband and I enjoyed it but we weren't sure if it was a salad or main dish, or if it should be eaten hot or cold. We ate this for dinner one night and used the remainder as a side dish the following night. I thought it tasted the best when eaten at room temperature. Don't skip the lemon zest, the zest seemed to unify all the other ingredients,

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

ConnorsTasteBuds
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