Ingredients

• 2 cups of quinoa
• 3 cups chicken broth
• 1/2 tsp sea salt
• 1/2 tsp ginger
• cracked pepper
• 2 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 1/4 cup of chopped fresh mint
• 1/2 cup of dried cranberries
• 2 oranges (1cut into small pieces & zest & juice of the other)
• 1/2 cup of walnuts

Directions

1. Bring the quinoa to a boil in 3 cups of chicken broth in a sauce pan. Sprinkle in salt, cracked pepper & ginger. Reduce the heat, lid, and simmer on low for 15 minutes. Remove from heat for 5 minutes with the lid in place. Then remove the lid, fluff with a fork, and cool.
2. While the quinoa is cooling, prepare the ingredients that will easily transform your quinoa into a sweet, tangy salad. Chop the mint, zest and juice one orange and cut the 2nd orange into small pieces.
3. When the quinoa is cool, mix in the olive oil, apple cider vinegar, chopped mint, orange juice, zest, chunks of orange, cranberries and walnuts. Then gently fold in the oranges, cranberries, and mint. Garnish with fresh mint.

Serve cold and enjoy!