Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 447.3 Kcal (1873 kJ) | ||
| Calories from fat | 201.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.34g | 34% | |
|---|---|---|---|
| Sodium | 470.41mg | 20% | |
| Potassium | 827.36mg | 18% | |
| Total Carbs | 51.26g | 17% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 10.75g | 21% | |
| Vitamin C | 46.9mg | 78% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 180.8mg | 1004% | |
| Calcium | 175.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 150.75 Kcal (631 kJ) | ||
| Calories from fat | 67.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 34% | |
|---|---|---|---|
| Sodium | 158.54mg | 20% | |
| Potassium | 278.84mg | 18% | |
| Total Carbs | 17.27g | 17% | |
| Sugars | 4.14g | 49% | |
| Dietary Fiber | 3.38g | 40% | |
| Protein | 3.62g | 21% | |
| Vitamin C | 15.8mg | 78% | |
| Vitamin A | 0.6mg | 60% | |
| Iron | 60.9mg | 1004% | |
| Calcium | 59.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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