Ingredients

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

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Instructions

1. 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.
2. 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.