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