Lunch, Meal Prep, Salad, Side Dish
5.0 (4)
Quinoa Salad with Kale, Cranberries and Mint
This vibrant Quinoa Salad featuring Kale, Cranberries, and Mint is an excellent choice for potlucks or as a refreshing side dish alongside your grilled favorites.
Prep Time
5 minutes
Cook Time
20 minutes
Servings
6 servings
Calories
191
AmericanTotal: 25 minutes
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Ingredients
- 1 2/3 cups water
- 1 cup quinoa
- 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
- 1 cup coarsely chopped kale
- 1/3 cup dried cranberries
- 3/4 teaspoon kosher salt
Instructions
- 1
In a saucepan, bring water and salt to a vigorous boil over high heat.
- 2
Stir in the quinoa, then lower the heat to medium-low. Cover the pot and let it simmer until the quinoa becomes tender and the liquid is fully absorbed, which should take approximately 18 to 20 minutes.
- 3
Use a fork to fluff the quinoa and allow it to cool down.
- 4
After it has cooled, in a large mixing bowl, combine the kale, dried cranberries, mint, olive oil, lemon juice, lemon zest, and scallion.
- 5
Chill in the refrigerator until you are ready to serve. Enjoy it cold.
Nutrition Information
191
Calories
5g
Protein
30g
Carbs
6g
Fat
0.6g
Sat. Fat
0mg
Sodium
* Nutrition information is per serving (1 /2 cup)