Quinoa Salad

• 2 cups chicken broth
• 1 cup quinoa (pronounced “keen wa”)
• 3 tablespoons olive oil
• 1/2 cup coarsely chopped fresh mint leaves 1/2 cup almonds
• 1/2 cup dried cranberries (“Craisins”)
• 1 cup chopped kale 
• 1/2 cup shredded carrots 1/2 cup diced celery
• 1 finely sliced scallion
• 18 grape tomatoes, halved Juice of one lemon
• 1 teaspoon lemon zest Salt and pepper (to taste) 

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Bring broth to a boil, add quinoa, and lower heat. Cover and simmer 13 minutes. Remove from heat and transfer to a large bowl to cool, fluffing with fork occasionally. In another bowl, add all the other ingredients, mixing in the quinoa only after it has completely cooled. Best if allowed to sit for a day or so in the fridge.

Submitted by: Pam deLeon