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Avocado and Mint Quinoa Salad

Avocado and Mint Quinoa Salad

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  • 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.


  • Serving Size: 1 (373.4 g)
  • Calories 398.3
  • Total Fat - 20.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 26.2 mg
  • Sodium - 319.4 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 13.9 g
  • Sugars - 7.1 g
  • Protein - 12.2 g
  • Calcium - 70.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 60.3 mg
  • Thiamin - 0.3 mg

Step 1

In a pan, combine the quinoa, salt, and chicken stock. Bring to a boil over high heat, then cover and simmer for approximately 10 minutes or until the water is absorbed. Remove from heat and let cool.

Step 2

Once the quinoa has cooled, add the avocado, mint, and cherry tomatoes. Squeeze the lemon juice onto the salad.

What to serve with this salad:

  • This beetroot, avocado, and quinoa salad goes well with grilled meat or fish or anything that is suitable for the BBQ.
  • This salad is perfect for a shared picnic or potluck dinner and will go well with most other salads such as my loaded lentil salad, chicken mango salad, healthy broccoli salad.
  • It can also be enjoyed as it is for a healthy lunch - or make it into more of a filling meal with a poached egg on top.

Additional Recipe Tips:

  • To make this beetroot and avocado salad Paleo-friendly then remove the quinoa and the feta. You may like to bump it out with more salad greens.
  • Chines five spice powder is a blend of cinnamon, cloves, star anise, fennel seeds, and Szechuan peppercorns that you can find in most supermarkets. If you can't find this then gently cooking the walnuts with a tiny amount of cinnamon will work well.
  • Remove the goat's feta to make the salad Vegan and/or dairy-free, you could use Vegan cheese instead or add in some more avocado for some extra creamy goodness.

Nutrition Info:

Here is some nutritional info for those of you that like to know this stuff, and if not please skip down to the recipe!

  • Beetroot is thought to help with the livers detoxification processes making beetroot an excellent vegetable to enjoy when overindulging. Beetroots have excellent antioxidant and anti-inflammatory properties (1,2, 2,) and are high in fibre and are a source of folate, manganese, potassium, vitamin C and iron (source).
  • Quinoa is a gluten free grain that is an excellent plant based source of protein as it one of the few plant based foods that contain all 9 essential amino acids. It is a good source of fibre and of manganese, magnesium, phosphorous, folate, copper, iron and zinc (source).
  • Avocados are an excellent source of healthy fats and are classed as a "superfood" as they are rich in various nutrients, minerals and vitamins and contain a unique collection of protective organic compounds like phytosterols, carotenoids, and flavonoids (source).

Other salad recipes you might like to try:

I hope you enjoy this beetroot, avocado, and feta salad recipe. Please let me know how you got on and leave a star rating, I love hearing from you!

For more tasty recipes and to see what I&rsquove been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

It&rsquos best not to make this salad too far ahead of time as the avocado can brown. It will still be good after a day in the fridge, but the avocado will start to brown so it won&rsquot be as appetizing.

You can cook the quinoa ahead of time and it will keep well in the fridge for up to 5 days. The dressing will keep well in a sealed jar in the fridge for 4 to 5 days.

Lamb and avocado quinoa salad recipe

For more gluten-free recipes like this, you can head over to coeliac awareness page for some inspiration.


  • 200 g organic quinoa
  • 1 orange, zest and juice
  • 1 tsp pure clear honey
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 baby avocado, stoned and peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 240 g 1 pack lamb leg steaks
  • 1 handful small mint leaves
  • 7.1 oz organic quinoa
  • 1 orange, zest and juice
  • 1 tsp pure clear honey
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 baby avocado, stoned and peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 8.5 oz 1 pack lamb leg steaks
  • 1 handful small mint leaves
  • 7.1 oz organic quinoa
  • 1 orange, zest and juice
  • 1 tsp pure clear honey
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 baby avocado, stoned and peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 8.5 oz 1 pack lamb leg steaks
  • 1 handful small mint leaves


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Cook the quinoa in boiling water according to the instructions on the packet tip into a large serving bowl and stir in the orange zest, juice, honey and oil. Cut the avocado into slices and toss into the quinoa.
  2. Combine the spices and rub onto the lamb steaks with some seasoning. Drizzle lightly with oil and griddle over a high heat for 3–4 minutes on each side until beautifully charred. Serve alongside the quinoa salad with a scattering of mint leaves.

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Quinoa Salad with Avocado, Cherry Tomatoes and Feta

This quinoa salad with avocado, cherry tomatoes and feta is a healthy, fresh salad that is light, flavorful and filling.

  • Author: Geraldine
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 1 x
  • Category: Salad


  • Salad
  • 1 1/2 cups cooked quinoa (Cook as per package instructions)
  • 1 avocado – diced
  • 1 1/2 cups cherry tomatoes – sliced in half or quarters
  • 2 oz feta cheese – diced
  • 4 cups baby spinach – roughly chopped
  • 2 tbs red onion – minced
  • 1/2 cup of walnuts
  • Dressing
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp honey
  • 1/2 tsp dijon mustard
  • 8 twists of pepper from a pepper mill
  • Pinch of salt


  1. Cook quinoa as per package instructions. Let cool slightly when done.
  2. Roughly chop spinach and add to a large bowl.
  3. Dice avocado into a medium dice and add to the bowl.
  4. Slice cherry tomatoes into half or quarters (depending on size) and add to the bowl.
  5. Dice feta cheese and add to the bowl.
  6. Mince red onion and add to the bowl.
  7. Add cooked quinoa and walnuts to the bowl.
  8. Whisk olive oil, white wine vinegar, honey, dijon mustard, black pepper and salt together.
  9. Toss salad with dressing and serve.


1. Make sure to rinse your quinoa before you cook it.
2. After cooking the quinoa, drain off any left over liquid using a fine mesh sieve.
2. The easiest way to cool your quinoa quickly is to spread it out onto a baking sheet.
3. Give your spinach a rough chop, this make it much easier to eat.


  • Serving Size: 1
  • Calories: 486
  • Sugar: 4.5 g
  • Sodium: 277 mg
  • Fat: 39 g
  • Saturated Fat: 7 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 15 mg

Thanks for stopping by and I hope you enjoy the recipe. You can find me on instagram and pinterest too.


Never Miss a Recipe from Green Valley Kitchen!

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In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.

Red Quinoa, Avocado, and Chickpea Salad

Red quinoa is becoming more commonly available in supermarkets. Here, it adds gorgeous color along with a slightly nutty taste to this hearty, main-dish Red Quinoa, Avocado, and Chickpea Salad.

3/4 cup red quinoa (see note), rinsed very well
1 1/2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lemon juice
1 small red onion, diced
1 large clove garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
Freshly ground pepper
1 cup chopped fresh parsley
1/2 cup sweet red pepper, diced
2 medium avocados

Put the quinoa and water in a medium saucepan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 18 minutes, until all of the liquid is absorbed and the quinoa is soft.

Meanwhile, place the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, diced onion, garlic, Italian seasoning, salt, cayenne pepper, and pepper in a large mixing bowl. Let the bean mixture stand at room temperature for about 20 minutes.

Put the cooked quinoa in a medium bowl. Toss with 1 tablespoon lemon juice and 1 tablespoon olive oil while it is still warm. Let the quinoa mixture cool for about 15 minutes.

Add the quinoa to the chickpea mixture. Add the parsley, red pepper, and remaining lemon juice. Stir gently to combine. Cover and chill for 2 hours.

Right before serving, cube the avocados and add them to the salad. Toss gently to combine. Serve over lettuce leaves with whole-grain bread on the side. Season with additional salt and pepper to taste.

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