BCL - Quinoa Salad with Mint, Almonds and Cranberries The Best Recipes
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Quinoa Salad with Mint, Almonds and Cranberries |
"Are you uninterested in eating your leftover Thanksgiving meal? If you're, try this recipe. It is wholesome and scrumptious. The aggregate of the minty mint and the sweet cranberries are so refreshing, just like a dip inside the pool."
Ingredients :
- 2 cups chook broth
- 1 cup quinoa
- 3 tablespoons olive oil
- 1/2 cup coarsely chopped mint leaves
- half cup dry-roasted almonds, unsalted
- 1/2 cup dried cranberries
- 1 cup coarsely chopped kale
- 1/2 cup sliced carrots
- half 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 flavor
Instructions :
Prep : 25M | Cook : 4M | Ready in : 40M |
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- Bring the hen broth to a boil in a saucepan over excessive warmth. Add quinoa, lessen warmness to medium-low, cowl, and simmer till the quinoa is soft and the liquid has been absorbed, approximately 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool barely.
- Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and floor black pepper.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it flippantly, and make clean-up less difficult.
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