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.
Nutrition Facts (per serving)
438 | Calories |
23g | Fat |
52g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 438 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 2g | 11% |
Cholesterol 3mg | 1% |
Sodium 668mg | 29% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 8g | 30% |
Total Sugars 13g | |
Protein 12g | 23% |
Vitamin C 44mg | 49% |
Calcium 94mg | 7% |
Iron 2mg | 9% |
Potassium 493mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.