In saucepan bring chicken stock to a boil over high heat. Add quinoa, reduce heat to medium-low, cover and simmer until quinoa is tender and liquid is absorbed; about 13 minutes. Stir in olive oil and let cool.
Stir in mint leaves, kale, almonds, dried cranberries, carrots, celery, scallion, grape tomatoes, lemon juice and lemon zest. Season to taste with salt and pepper.
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