Quinoa Salad with Mint, Almonds and Cranberries

Quinoa Salad with Mint, Almonds and Cranberries


"Are you tired of eating your left over 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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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Bring the chicken broth to boil and add the quinoa.
  2. Reduce to medium heat and cook for 13 minutes or until the liquid is absorbed.
  3. Add the olive oil and fluff the quinoa.
  4. Let the quinoa cool a bit.
  5. Then add the mint, almonds, cranberries, kale, carrots, celery, scallions, tomatoes, lemon juice, lemon zest, and salt and pepper to taste.
  6. Serve immediately or you can also put it in the fridge and serve it cold.
  7. Serves 4 to 6 people.


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