Quinoa Salad with Mint, Almonds and Crandberries

    Quinoa Salad with Mint, Almonds and Crandberries

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    1 person made this

    The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

    Serves: 4 

    • 2 cups chicken stock
    • 1 cup Quinoa
    • 3 tablespoons olive oil
    • 1/2 cup coarsely chopped mint leaves
    • 1/2 cup dry roasted almonds, unsalted
    • 1/2 cup dried cranberries
    • 1 cup coarsely chopped kale
    • 1/2 cup sliced carrots
    • 1/2 cup sliced celery
    • 1 spring onions, thinly sliced
    • 18 grape tomatoes
    • 1 lemon, juiced
    • 1/2 teaspoon lemon zest
    • salt and ground black pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring the chicken stock to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, then simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil then fluff quinoa with a fork. Set aside to cool slightly.
    2. Stir mint, almonds, dried cranberries, kale, carrots, celery, spring onions, grape tomatoes, lemon juice and lemon zest. Season to taste with salt and ground black pepper.

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