Quinoa Salad with Kale, Cranberries and Mint

skinnytaste.com
serves 6
This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling.
​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 mint leaves
• 2 tablespoon extra virgin olive oil
• 1 large lemon, juiced
• 1/2 teaspoon lemon zest
• 1 medium scallion, thinly sliced

Preparation

• 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.

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