These delicious little pork burgers are great any time of year, but keep them in mind for tailgating or game day meals. We enjoy them best when they are topped with red onion, a slice of sharp Cheddar, and a cold lager.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 3 tablespoons olive oil
- ½ cup coarsely chopped mint leaves
- ½ cup dry-roasted almonds, unsalted
- ½ cup dried cranberries
- 1 cup coarsely chopped kale
- ½ cup sliced carrots
- ½ cup sliced celery
- 1 scallion, thinly sliced
- 18 grape tomatoes, halved
- 1 lemon, juiced
- ½ teaspoon lemon zest
- salt and ground black pepper to taste
Instructions
- 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
| Calories | 438 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 668 mg |
| Sugars | 13 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
great combination of flavors. I get tired of quinoa but love how healthy it is, this is a nice variation. thank you.
I used a large bag of kale from Walmart and tripled the remaining ingredients. Substituted bulgur for the quinoa. Family really enjoyed it! Also, soaked the cranberries in lemon juice before mixing into the salad to create a better dressing??????(bulgar was 1st Cooked in chicken broth)
Excellent quinoa recipe…only thing I changed was 1 cup of chicken broth instead of 2. If you leave it covered, there will definitely still be broth left after 13 minutes. I was a little bummed that I didn’t realize it in the first place because I need that broth for something else. Wonderful quinoa recipe though, with a diversity of textures and flavors, much better than the cilantro lime quinoa I made last week.
This was excellent. I added extra kale because I wanted a little more green than quinoa. I also added about 2 tablespoons of EVOO. My 2 teen girls and husband loved it to. So fresh tasting with fresh mint and lemon juice and zest. This is a keeper!
Love it. Took this to a potluck and people I didn’t even know sought me out to ask about the recipe. The kale didn’t look as fresh, so I used spinach and it was terrific.. Takes a while to chop everything, so it’s not a 5 minute salad but worth it if you plan the time.
Didn’t have scallion to put in but either scallion or red or sweet yellow onion would be good. I actually really liked it without. Seemed like an odd combination of flavors, but I was looking for a recipe that used what I had in the house. It was delicious! I can tell it will be even better tomorrow.
This ended up being more work than expected but was a refreshing, unique salad. I subbed spinach for the kale.
I have made this over and over, and it is so easy and delicious just how it’s written. I add shredded chicken to make it a meal. I take it with me every time I go camping, and I’ve found it stays good for about 3 days.
I doubled the amount of kale, and it was perfect. LOVE this salad. Make a bigger batch and just leave the tomatoes separate… mix them together when you serve (keeps the tomato from making the leaves soggy). ALSO – I always wash and toast my quinoa before cooking. Recipe doesn’t say to do this, but it does make it better tasting.
We made the recipe exactly as is and it was delicious! Even my husband who says he doesn’t like kale or quinoa was raving about it.
Terrific! Will make it again and again!
Delicious warm or cold. The whole family loved it.
Yummmmmy! I LOVE this salad! It is soooo delicious if made the night before … I added lime juice (3 limes) and a pinch of salt. – ! It’s amazingly easy to make, too…
Fast and easy! Great flavor!
I had to make a salad for work one night with what I had on hand so I had to tweek this a bit. I used cranraisins instead of cranberries with great results. I also omitted the tomato or celery because I didn’t have on hand and frankly it didn’t need it. I also didn’t have lemon so I made a dressing of white wine vinegar, olive oil and honey. I used dried mint instead of fresh and added twice as much kale. Had everyone ask for the recipe and had to make it again a couple days later just for myself, as it was so good.
This was fantastic. I made this for Thanksgiving, and it got rave reviews. It was a beautiful looking salad just packed with flavors! I made the quinoa the day before assembling the salad and chilled it in the refrigerator overnight. I started with about 8 cups of chopped kale (a big salad bowl full) instead of just 1 cup but left the mint at 1/2 cup, which was plenty of mint. I omitted the celery and carrot- they seemed out of place to me but probably would have been fine in there. I forgot the scallion but didn’t miss it. I doubled the dried cranberries and the almonds- I used lightly salted oven roasted almonds and left them whole. I also doubled the lemon juice. Absolutely delicious and stunning on the Thanksgiving table. Thanks! I will use this again and again!
This has become one of my favorite salads. It has such a light, refreshing taste.
I added some more kale and an extra half lemon for more flavor.
This was great, especially for a hot summer meal. I added in lentils, extra spice, more herbs and used lettuce instead of kale. Used regular onions as I didn’t have any shallots.
This recipe was a wonderful surprise! I thought I didn’t like quinoa! Fresh, bright and yummy! Even my picky husband had two helpings! We had fresh mint, fresh kale, fresh lemon on hand and after tasting this I don’t recommend using anything else. We changed only the onion to minced red onions (which we had on hand) and added some fresh peas from our garden. Can’t wait to have for lunch tomorrow. Because there is so little cooking, it is the perfect summer dish. And so nutritious! Thank you for a way to eat quinoa that everyone will enjoy!
I loved this recipe! I added 2 cooked, diced chicken breasts and it made the perfect entree for a warm summer evening! I will be making this again, and again!!