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Quinoa Salad with Mint, Almonds, and Cranberries

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Quinoa Salad with Mint, Almonds, and Cranberries
15 min
15 min
30 min



Quinoa salad with mint, almonds and cranberries.


  • 2 cups chicken broth ½ cup chopped carrots
  • 1 cup quinoa ½ cup sliced celery
  • 2 Tblsp EVOO 1 scallion thinly sliced
  • ½ cup coarsely chopped mint leaves 18 grape tomatoes halved
  • 1 cup coarsely chopped kale 1 lemon juiced
  • ½ cup dry roasted unsalted almonds ½ teaspoon lemon zest
  • ½ cup dried cranberries salt / pepper to taste


  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.