Avocado & Mint Quinoa Salad

8m
Prep Time
12m
Cook Time
20m
Ready In


"A nice fresh salad - grabbed from The Daily Meal. It's portrayed as low carb, but it isn't from what I can tell! Still, it's refreshing and delicious... This can easily be made vegan or vegetarian by using the vegetable broth option"

Original is 4 servings

Nutritional

  • Serving Size: 1 (373.4 g)
  • Calories 398.3
  • Total Fat - 20.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 26.2 mg
  • Sodium - 319.4 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 13.9 g
  • Sugars - 7.1 g
  • Protein - 12.2 g
  • Calcium - 70.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 60.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a pan, combine the quinoa, salt, and chicken stock. Bring to a boil over high heat, then cover and simmer for approximately 10 minutes or until the water is absorbed. Remove from heat and let cool.

Step 2

Once the quinoa has cooled, add the avocado, mint, and cherry tomatoes. Squeeze the lemon juice onto the salad.

Step 3

Toss and serve or refrigerate for later.

Tips


No special items needed.

1 Reviews

Maito

Great dish. I added less salt and fresh Italian parsley for the mint (due to allergy) and it was really delicious, especially the lemon and avocado. Cucumber would be good in this too. Fed 2-3 for us as an entrée.

5.0

review by:
(23 May 2015)

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