Skinnytaste · by Gina Homolka★ 5.0 (4)
Quinoa Salad with Kale, Cranberries and Mint
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 9%
CARBS 30G63% OF CAL
4G FIBER18G OTHER8G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant quinoa salad with kale, cranberries, and mint, tossed in a bright lemon-olive oil dressing. Light, fresh, and nutritious—works as a side or light main.
sideamericansaladgrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 2/3 cups water
- 1 cup quinoa (tricolor or red, rinsed and drained)
- 3/4 teaspoon kosher salt
- 1 cup coarsely chopped kale (packed)
- 1/3 cup dried cranberries
- 1/3 cup coarsely chopped fresh spearmint leaves
- 2 tablespoon extra virgin olive oil
- 1 large lemon (juiced)
- 1/2 teaspoon lemon zest
- 1 medium scallion (thinly sliced)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 9%
CARBS 30G63% OF CAL
4G FIBER18G OTHER8G TOTAL SUGAR
FAT 7G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 227mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 267mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.