Servings: 6

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tsp honey or agave nectar
  • ½ avocado, diced
  • 1 cup loosely packed shredded carrot
  • 1 cup shelled defrosted edamame
  • 1/2 large English cucumber
  • 1 tsp fresh grated ginger
  • 1/4 cup lime juice
  • zest of ½ lime
  • 1 cup quinoa
  • 1 tbsp rice vinegar
  • 1 tbsp tamari or low sodium soy sauce *see note


  1. Cook quinoa in about 2 cups of boiling water on the stove according to package directions
  2. When liquid is absorbed, transfer to a bowl and allow it to cool completely in the fridge
  3. Meanwhile, chop the cucumber and carrot, and dice the avocado
  4. Whisk together the dressing ingredients (rice vinegar through honey) and set aside
  5. When quinoa has completely cooled, add in the carrots, edamame and cucumber
  6. Carefully stir in the avocado (trying not to mash it too much) and dressing
  7. (Note: If you are making this salad ahead of time for a potluck or other group event, I recommend adding the avocado within a couple of hours of serving
  8. If it sits overnight, it may start to turn brown.) Stir to coat and allow the flavours to blend for at least 10 minutes before serving.

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