Quinoa Salad with Kale, Cranberries and Mint

Name: Quinoa Salad with Kale, Cranberries and Mint
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 2/3 cups water; 1 cup quinoa; 3/4 teaspoon kosher salt; 1 cup coarsely chopped kale; 1/3 cup dried cranberries; 1/3 cup coarsely chopped fresh spearmint leaves; 2 tablespoon extra virgin olive oil; 1 large lemon; 1/2 teaspoon lemon zest; 1 medium scallion

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 servings
Calories
191 kcal
Course
Side Dish, Salad, Lunch, Others
Cuisine
American

Quinoa Salad with Kale, Cranberries and Mint

Iris Warren

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This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling.

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Ingredients

Servings

1 2/3 cups water
1 cup quinoa (tricolor or red, rinsed and drained)
3/4 teaspoon kosher salt
1 cup coarsely chopped kale (packed)
1/3 cup dried cranberries
1/3 cup coarsely chopped fresh spearmint leaves
2 tablespoon extra virgin olive oil
1 large lemon (juiced)
1/2 teaspoon lemon zest
1 medium scallion (thinly sliced)

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Instructions

Bring the water and salt 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 18 to 20 minutes.
Fluff quinoa with a fork and set aside to cool.
Once cooled, in a large bowl combine the kale, dried cranberries, mint, olive oil, lemon juice, lemon zest and scallion.
Refrigerate until ready to eat. Serve chilled.