Avocado and Mint Quinoa Salad

Avocado and Mint Quinoa Salad
Staff Writer
Avocado Mint Quinoa Salad

Ali Rosen

Avocado Mint Quinoa Salad

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.


  • 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.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.