Quinoa Salad with Mint, Almonds and Crandberries

    30 minutes

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

    6 people made this

    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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    Reviews and Ratings
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    Reviews in English (37)


    Easy to make with a lot of healthy ingredients. Flavorful!  -  13 Jan 2013  (Review from Allrecipes USA and Canada)


    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.  -  06 Sep 2013  (Review from Allrecipes USA and Canada)


    Mmmmm so good. Very flavorful  -  03 Feb 2013  (Review from Allrecipes USA and Canada)