Quinoa Salad with Kale, Cranberries and Mint

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

1 ⅔ cups water

1 cup tricolor or red quinoa, rinsed and drained

¾ teaspoon kosher salt

1 cup coarsely chopped kale, packed

⅓ cup dried cranberries

⅓ cup coarsely chopped fresh spearmint leaves

2 tablespoon extra virgin olive oil

1 large lemon, juiced

½ teaspoon lemon zest

1 medium scallion, thinly sliced

Directions at skinnytaste.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer