Mint-Lime Quinoa Salad with Avocado
A revitalizing quinoa salad combining the zest of lime with cooling mint and creamy avocado for a nutritious, energizing meal. This salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs Quinoa, Water, Ripe avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed Quinoa
- 2 cups Water
- 1 medium, diced Ripe avocado
- 1/3 cup, chopped Fresh mint leaves
- 3 tbsp Lime juice
- 2 tbsp Extra virgin olive oil
- 1 cup, halved Cherry tomatoes
- 3/4 tsp Salt
- 1/4 tsp Black pepper
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Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool for 10 minutes.
- Step 2: In a large bowl, combine the cooled quinoa with 1 medium diced avocado, 1/3 cup chopped fresh mint leaves, and 1 cup halved cherry tomatoes.
- Step 3: Whisk together 3 tbsp lime juice, 2 tbsp extra virgin olive oil, 3/4 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to coat evenly. Serve chilled or at room temperature for a refreshing and nourishing dish.
