This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling, like chicken , fish, or steaks.
Ingredients
- 1 2/3 cups water
- 1 cup quinoa, tricolor or red, rinsed and drained
- 3/4 teaspoon kosher salt
- 1cup 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
Directions
- 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.
