Quinoa Salad with Mint, Almonds and Cranberries

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine-mesh strainer. Bring the chicken broth to a boil in a medium saucepan, stir in the quinoa, cover, and simmer on low for 15 minutes until the broth is absorbed.

2. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and spread it on a baking sheet to cool.

3. Whisk the olive oil, lemon juice, lemon zest, salt and black pepper in a large bowl to make a dressing.

4. Add the cooled quinoa, kale, carrots, celery, scallion, grape tomatoes, mint, dried cranberries and almonds to the bowl.

5. Toss everything with the dressing until evenly coated. Taste and adjust the salt and pepper before serving.