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.

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.

Nutrition

Calories per serving:

378 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:

19%

Servings:

4
  • Fat 19g 29%
  • Carbs 45g 15%
  • Saturated 3g 14%
  • Fiber 12g 46%
  • Sugars 6g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 12g 23%
  • Cholesterol 3mg 1%
  • Sodium 436mg 18%
  • Calcium 54mg 5%
  • Magnesium 134mg 34%
  • Potassium 1,183mg 34%
  • Iron 3mg 18%
  • Zinc 2mg 16%
  • Phosphorus 308mg 44%
  • Vitamin A 74µg 8%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 188µg 47%
  • Vitamin E 4mg 20%
  • Vitamin K 33µg 41%
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