Quinoa Salad with Mint, Almonds and Cranberries

Ingredients

• 0.5 cup carrots sliced
• 0.5 cup celery sliced
• 2 cups chicken broth 
• 0.5 cup cranberries dried
• 0.5 cup dry-roasted almonds unsalted
• 18  grape tomatoes halved
• 4 servings salt and ground pepper black to taste
• 1  juice of lemon juiced
• 1 cup kale coarsely chopped
• 0.5 teaspoon lemon zest 
• 0.5 cup mint leaves coarsely chopped
• 3 tablespoons olive oil 
• 1 cup quinoa 
• 1  scallion thinly sliced

Equipment

• sauce pan

Directions

1. Bring the chicken broth to a boil in a saucepan over high heat.
2. 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.
3. 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.