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Quinoa Salad with Kale, Cranberries and Mint
5
from
4
votes
This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
6
servings
Course:
Lunch, Meal Prep, Salad, Side Dish
Cuisine:
American
Ingredients
1 2/3
cups
water
1
cup
tricolor or red quinoa
(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)
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.
Nutrition
Serving:
1
/2 cup
,
Calories:
191
kcal
,
Carbohydrates:
30
g
,
Protein:
5
g
,
Fat:
6
g
,
Saturated Fat:
0.6
g
,
Fiber:
4
g
,
Sugar:
9
g
- WW Points:
5