Light Quinoa-Cranberry Salad – Keto-Friendly Festive Recipe

Ingredients

• • 1 ⅞ cup cooked quinoa
• • ⅞ cup dried cranberries
• • ⅞ cup pumpkin seeds
• • ⅞ cup chopped fresh mint
• • 1 ⅞ tbsp olive oil
• • ⅞ cup almond milk
• • 2 ⅞ tbsp fresh lime juice

Instructions

1. 1

   Rinse ½ cup uncooked quinoa in cold water. Cook in 1 cup boiling water for 15 minutes until tender. Drain and let cool.

2. 2

   Spread pumpkin seeds on a baking sheet. Toast in 350°F oven for 5-7 minutes until golden. Cool completely.

3. 3

   Whisk together olive oil, almond milk, lime juice, and ¼ cup chopped mint. Season with salt and pepper.

4. 4

   In a large bowl, mix cooled quinoa, cranberries, toasted pumpkin seeds, and remaining mint. Pour dressing over the salad and toss until evenly coated.