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Avocado and Mint Quinoa Salad Recipe
Oct 06, 2011 @ 9:00 AM
Posted by
Daily Value: 17%
Servings: 4
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 333Daily Value: 17%
Servings: 4
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 18g | 27% |
| Saturated | 3g | 13% |
| Carbs | 38g | 13% |
| Fiber | 10g | 41% |
| Sugars | 2g | 0% |
| Protein | 9g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 345mg | 14% |
| Calcium | 46mg | 5% |
| Magnesium | 119mg | 30% |
| Potassium | 820mg | 23% |
| Iron | 3mg | 18% |
| Zinc | 2mg | 14% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 0mg | 15% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 25% |
| Folic Acid (B9) | 169µg | 42% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 22µg | 28% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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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.
INGREDIENTS
- 1 cup quinoa
- ½ teaspoon kosher salt
- 1 ½ cups chicken stock*
- 2 avocados, diced
- ¼ cup chopped mint
- 4 cups cherry tomatoes, halved
DIRECTIONS
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.
Recipe Details
Total time: 15 minutes
*Note: If you are vegetarian, you can substitute water for chicken stock.
Servings: 4
