Avocado and Mint Quinoa Salad Recipe


Nutrition

Cal/Serving: 379
Daily Value: 19%
Servings: 4

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
Fat19g29%
Saturated3g14%
Carbs45g15%
Fiber12g48%
Sugars6g0%
Protein12g24%
Cholesterol3mg1%
Sodium438mg18%
Calcium61mg6%
Magnesium136mg34%
Potassium1200mg34%
Iron4mg21%
Zinc2mg16%
Phosphorus310mg44%
Vitamin A1628IU33%
Vitamin C31mg52%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg21%
Niacin (B3)5mg24%
Vitamin B61mg32%
Folic Acid (B9)192µg48%
Vitamin E4mg20%
Vitamin K33µg41%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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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.

2.90141
Ratings142

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

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