Save This
This vibrant Kiwi and Crispy Quinoa Salad bursts with juicy tropical flavor and plenty of crunch. It is one of my favorite summertime recipes for a light lunch or to wow friends at a garden get-together. Creamy avocado and sweet-tart kiwi balance the salty roasted quinoa, while a coconut-lime vinaigrette ties everything together with a refreshing zing.
I threw this salad together for a picnic when I was tired of the same old veggie trays. It has been a requested favorite at every party since.
Ingredients
- Quinoa: Uncooked white or tri-color quinoa gives a mild nutty crunch I suggest rinsing well for the best flavor
- Olive oil: Choose a grassy or fruity olive oil for roasting the quinoa for flavor depth
- Sea salt: Flakes or fine sea salt help balance all the sweet and tangy notes
- Kiwi: Ripe kiwis offer sweet and tangy juiciness Go for ones that are slightly soft to the touch but not mushy
- Avocado: Creamy avocado rounds out the tartness Look for avocados that yield just a bit to gentle pressure with the stem on tight for freshness
- Baby spinach leaves: Tender bright greens create the bulk of the salad Always use fresh dry leaves for the crispest salad
- Fresh cilantro leaves: Optional but brings a lively herbal accent Use whole leaves with no wilting
- Lime zest: Adds aroma and sharp flavor Zest only the green part to avoid bitterness
- Coconut milk: Use a well stirred full fat coconut milk for dreamy texture and best taste in the dressing
- Fresh lime juice: Makes the vinaigrette punchy and vibrant
- Honey or agave syrup: Brings gentle sweetness and helps the dressing emulsify Agave makes it vegan friendly
- Freshly ground black pepper: For a finishing pop of spice grind fresh for best flavor
Step-by-Step Instructions
- Prep the Quinoa:
- Rinse the quinoa in a fine mesh strainer under cold water for a full minute to remove bitterness. Drain thoroughly.
- Roast the Quinoa:
- Toss the drained quinoa with olive oil and a pinch of salt then spread it onto a baking sheet. Roast in a 375 degree oven for about 12 to 15 minutes stirring once or twice until it turns golden and crispy on the edges. Let it cool so it becomes even crunchier.
- Mix the Vinaigrette:
- In a small bowl whisk together coconut milk fresh lime juice olive oil honey or agave sea salt and a couple twists of black pepper until completely smooth. Taste and adjust lime or sweetness if desired.
- Build the Salad:
- Arrange the baby spinach leaves on a large platter or divide among plates. Top evenly with sliced kiwi diced avocado and a scattering of cilantro leaves if desired.
- Finish with Crunch and Zest:
- Sprinkle the crispy cooled quinoa and fresh lime zest liberally over the salad for color vibrant aroma and big texture.
- Dress and Serve:
- Just before serving drizzle everyone's salad with coconut vinaigrette so the spinach does not wilt. Serve immediately for the best texture.
Save This
This salad always takes me back to cooking outside on sunny days I love how that nutty roasted quinoa smells as it toasts up golden in the oven. It reminds me of the first time I made it while listening to music with friends all crowded around the kitchen.
Storage Tips
- Leftover salad without dressing keeps in an airtight container in the fridge for up to one day
- Store the vinaigrette separately in a small jar or airtight container for up to three days. Give it a good shake before using
- Roasted quinoa can be kept in a sealed jar at room temperature for three days for extra topping or snacks
Ingredient Substitutions
- Baby arugula can be used instead of spinach for a peppery bite
- If coconut is a concern try using a light olive oil vinaigrette with lime juice as the base
- Any extra nuts such as pistachios or toasted coconut flakes add even more crunch
Serving Suggestions
- Serve as a side with grilled fish or tofu for a heartier meal
- Pairs beautifully with a chilled sauvignon blanc or fresh coconut water
- Cut kiwi slices into shapes for a fun presentation especially if making for kids
Cultural Note
This fusion salad combines tropical flavors from the South Pacific kiwi and coconut with the protein rich staple of the Andes quinoa. It is a great example of how global influences can come together for fresh healthy meals. The coconut lime dressing gives nods to flavors you might find in Southeast Asian or Caribbean combinations.
Save This
Common Questions
- → How do you make quinoa crispy in this salad?
Rinse and drain quinoa, then toss with olive oil and sea salt before roasting at 375°F for 12–15 minutes until golden and crunchy.
- → Can I substitute spinach with another green?
Yes, baby arugula or mixed greens provide a great alternative for a peppery or milder taste.
- → Is this salad suitable for a vegan diet?
Absolutely. Swap honey for agave syrup in the vinaigrette for a fully plant-based meal.
- → What pairs well with this salad?
Serve with chilled Sauvignon Blanc, coconut water, or sparkling mineral water for a refreshing combination.
- → What other add-ins can enhance the texture?
Toasted coconut flakes or chopped pistachios add delicious crunch and extra flavor dimension.
- → Are there any allergens to note?
This dish contains coconut and may have cross-contamination risks with packaged quinoa or coconut milk; check product labels if needed.