Avocado and Mint Quinoa Salad Recipe
Daily Value: 19%
|Folic Acid (B9)||192µg||48%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
- 1 cup quinoa
- ½ teaspoon kosher salt
- 1 ½ cups chicken stock*
- 2 avocados, diced
- ¼ cup chopped mint
- 4 cups cherry tomatoes, halved
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.
Total time: 15 minutes
*Note: If you are vegetarian, you can substitute water for chicken stock.Servings: 4
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