Avocado And Mint Quinoa Salad

1. 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.

2. 2

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

3. 3

   Toss and serve or refrigerate for later.

* Per serving · 4 servings · Values may vary.

No additional tips available.