BCL - Quinoa Salad with Mint, Almonds and Cranberries Best Family Recipes

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Quinoa Salad with Mint, Almonds and Cranberries

"Are you bored with ingesting your leftover Thanksgiving meal? If you are, try this recipe. It is healthful and scrumptious. The mixture of the minty mint and the sweet cranberries are so fresh, similar to a dip within the pool."

Ingredients :

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

Instructions :

Prep : 25M Cook : 4M Ready in : 40M
  • Bring the chicken broth to a boil in a saucepan over excessive warmth. Add quinoa, reduce warmness to medium-low, cowl, and simmer till the quinoa is gentle and the liquid has been absorbed, about thirteen mins. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
  • 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 food wet, prepare dinner it calmly, and make clean-up easier.

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