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We went to a friend's house the other night and she served this wonderful salad.  It may now be my all time favorite Quinoa Salad.  Enjoy!


  • 2 cups vegetable broth (or water)
  • 1 cup Quinoa (rinse thoroughly first)
  • 3 tbsp. olive oil
  • 1/2 cup coarsely chopped mint leaves
  • 1/2 cup unsalted almonds
  • 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 tsp. lemon zest
  • sea salt and ground pepper to taste
  1. Bring broth to a boil in a saucepan over high heat.*  Add quinoa, reduce heat to low and cover.  Simmer until the quinoa is tender and the liquid fully absorbed - about 10-15 minutes.  Stir in olive oil and set aside to cool slightly.
  2. Once quinoa is cooled, stir in remaining ingredients.
  3. Season to taste with salt and pepper.
  4. Refrigerate until ready to serve.

*I cook my quinoa in a rice cooker on the white rice setting.