Ingredients
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2 cups chicken broth
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1 cup quinoa
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3 tablespoons olive oil
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½ cup coarsely chopped mint leaves
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½ cup dry-roasted almonds, unsalted
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½ cup dried cranberries
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1 cup coarsely chopped kale
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½ cup sliced carrots
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½ cup sliced celery
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1 scallion, thinly sliced
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18 grape tomatoes, halved
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1 lemon, juiced
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½ teaspoon lemon zest
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salt and ground black pepper to taste
Directions
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Bring the chicken broth 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 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
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Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.
