Avocado & Mint Quinoa Salad
Recipe: #11184
November 16, 2013
Categories: Salads, Quinoa, Brunch, Game/Sports Day, Picnic, Potluck, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Herbs, Vegetarian Dinner, Vegan Dinner, more
"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
Ingredients
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
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