Avocado and Mint Quinoa Salad

Avocado Mint Quinoa Salad
Ali Rosen

This quinoa salad is a good balance between having some carbs in your meal and wanting a light, fresh salad. It's fast, healthy and can also be made in advance and then refrigerated. 

Click here to see 7 Satisfying Low-Carb Recipes.


Combine the quinoa, salt, and chicken stock in a pan and bring to a boil over high heat. Turn the heat down to low, cover and let simmer for approximately 10 minutes. The quinoa is done when all the water is absorbed. Remove from heat and let cool.

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


Calories per serving:

379 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 75g 115%
  • Carbs 181g 60%
  • Saturated 11g 56%
  • Fiber 48g 190%
  • Sugars 24g
  • Monounsaturated 44g
  • Polyunsaturated 14g
  • Protein 47g 94%
  • Cholesterol 11mg 4%
  • Sodium 1,751mg 73%
  • Calcium 245mg 24%
  • Magnesium 546mg 136%
  • Potassium 4,802mg 137%
  • Iron 15mg 84%
  • Zinc 10mg 64%
  • Phosphorus 1,240mg 177%
  • Vitamin A 330µg 37%
  • Vitamin C 126mg 209%
  • Thiamin (B1) 1mg 83%
  • Riboflavin (B2) 2mg 90%
  • Niacin (B3) 19mg 95%
  • Vitamin B6 3mg 130%
  • Folic Acid (B9) 770µg 192%
  • Vitamin E 16mg 79%
  • Vitamin K 132µg 165%
See detailed nutritional info Have a question about nutritional data? Let us know.
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