Quinoa & Avocado Salad with Edamame & Cherry Tomatoes
This quick and easy salad makes an ideal base for grilled fish, meat, or tofu—or enjoy it solo as a light yet satisfying lunch. Rich in fibre, iron and healthy fats, it balances creamy avocado with a subtle crunch from edamame and fresh mint. Its nutrient profile and versatility make it a weekly staple, plus it stores well for up to two days in the fridge.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 100g quinoa
- 1 ripe avocado, diced
- 150g shelled edamame (fresh or frozen, cooked)
- 100g cherry tomatoes, halved
- 2 tbsp fresh mint, finely chopped
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Rinse quinoa thoroughly under cold water. Add to a saucepan with double the amount of water (200ml), bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
- In a large bowl, combine the quinoa, avocado, edamame, cherry tomatoes, and chopped mint.
- Drizzle with lime juice and olive oil, season well, and toss gently to combine.
