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

*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.