Quinoa Mint Salad with Almonds and Cranberries

Recipe prepared by Chef Miriam Zamparelli

Nutrition Facts by Curtis Felton, RD

Recipe Yield: 4 Servings

Ingredients

  •  3 cups chicken broth, low sodium
  •  1 1/2 cups quinoa
  •  1 tablespoon olive oil
  •  1 cup fresh mint, chopped or 2 tablespoons dried
  •  3/4 cup unsalted almonds, roasted and chopped
  •  1/2 cup cranberries, dried
  •  2 cups kale, thinly chopped
  •  1 cup carrots, thinly sliced or shredded
  •  1 cup celery, thinly sliced
  •  1/3 cup scallions, thinly sliced
  •  4 1/2 cups grape tomatoes, halved
  •  1/4 cup lemon juice
  •  1 teaspoon lemon zest
  •  1/2 teaspoon salt
  •  1 teaspoon ground black pepper

Directions

  1.  Bring chicken broth to a boil in a medium saucepan over high heat.
  2.  Add quinoa to broth, reduce heat to medium-low and cover.
  3.  Simmer for 13 minutes or until quinoa is tender and all the stock is absorbed.
  4.  Stir in olive oil and fluff with a fork.
  5.  Transfer quinoa to a large mixing bowl, add the rest of the ingredients up to the lemon zest.
  6.  Season to taste with salt and pepper, garnish with mint and serve.

Nutrition Facts

Amount Per Serving
Calories 558
Total Fat 21g (34% of calories from fat)
Saturated Fat 2g (3.8% of calories from saturated fat)
Cholesterol 0mg
Sodium 423mg
Total Carbs 78g
Protein 22g

*Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.

Health Benefits: Mint contains antioxidants and is thought to have a soothing effect.