Kiwi Crispy Quinoa Salad (Printable Page)
# What You Need:
→ Quinoa
01 -
1/2 cup uncooked quinoa
02 -
1 tablespoon olive oil
03 -
Pinch of sea salt
→ Salad
04 -
4 ripe kiwis, peeled and sliced
05 -
1 large ripe avocado, diced
06 -
4 cups baby spinach leaves, washed and dried
07 -
1/4 cup fresh cilantro leaves (optional)
08 -
Zest of 1 lime
→ Coconut Vinaigrette
09 -
3 tablespoons coconut milk (full-fat, well stirred)
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2 tablespoons fresh lime juice
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1 tablespoon olive oil
12 -
1 teaspoon honey or agave syrup
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1/4 teaspoon sea salt
14 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the oven to 375°F (190°C).
02 -
Rinse quinoa thoroughly under cold water and drain well.
03 -
Spread quinoa on a baking sheet, toss with 1 tablespoon olive oil and a pinch of salt. Roast for 12–15 minutes, stirring once or twice, until golden and crispy. Let cool.
04 -
In a small bowl, whisk together coconut milk, lime juice, olive oil, honey or agave, sea salt, and black pepper until smooth.
05 -
Arrange spinach leaves on a serving platter or individual plates. Top with sliced kiwi, diced avocado, and (if using) fresh cilantro.
06 -
Sprinkle crispy roasted quinoa and lime zest over the salad.
07 -
Drizzle coconut vinaigrette evenly over the salad just before serving.
# Helpful Tips:
01 -
For extra crunch, add toasted coconut flakes or chopped pistachios.
02 -
Substitute baby arugula for spinach for a peppery flavor.
03 -
Vegan option: Use agave syrup instead of honey.
04 -
Pairs well with a chilled Sauvignon Blanc or coconut water for a refreshing meal.