Why You’ll Love This Recipe
This salad offers a perfect balance of textures and flavors. The crispy quinoa adds a satisfying crunch, while the fresh spinach, creamy avocado, and sweet kiwi provide a burst of freshness in every bite. The coconut-lime vinaigrette ties everything together with its creamy yet tangy finish, making each bite a tropical experience. It’s a light and healthy dish that’s easy to prepare and full of vibrant, wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Quinoa:
- 1/2 cup uncooked quinoa
- 1 tablespoon olive oil
- Pinch of sea salt
For the Salad:
- 4 ripe kiwis, peeled and sliced
- 1 large ripe avocado, diced
- 4 cups baby spinach leaves, washed and dried
- 1/4 cup fresh cilantro leaves (optional)
- Zest of 1 lime
For the Coconut Vinaigrette:
- 3 tablespoons coconut milk (full-fat, well stirred)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or agave syrup
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the quinoa: Rinse the quinoa thoroughly under cold water and drain it well. Spread the quinoa on a baking sheet, toss it with 1 tablespoon of olive oil and a pinch of sea salt. Roast in the oven for 12–15 minutes, stirring once or twice, until the quinoa is golden and crispy. Let it cool.
- Make the vinaigrette: In a small bowl, whisk together the coconut milk, lime juice, olive oil, honey (or agave syrup), sea salt, and freshly ground black pepper until smooth and well combined.
- Assemble the salad: Arrange the spinach leaves on a serving platter or individual plates. Top with sliced kiwi, diced avocado, and fresh cilantro (if using).
- Finish the salad: Sprinkle the crispy roasted quinoa and lime zest over the salad.
- Drizzle with vinaigrette: Just before serving, drizzle the coconut-lime vinaigrette evenly over the salad.
- Serve: Enjoy this vibrant, refreshing salad as a light meal or a side dish!
Servings and Timing
- Servings: 4 servings
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Total time: 35 minutes
Variations
- Extra crunch: Add toasted coconut flakes or chopped pistachios for additional texture and flavor.
- Leafy greens: Swap baby spinach for arugula for a peppery kick or add a mix of leafy greens for more variety.
- Vegan option: Use agave syrup instead of honey to make this recipe fully vegan.
- Add protein: For a heartier salad, add grilled chicken, shrimp, or chickpeas.
Storage/Reheating
- Storage: This salad is best served fresh, but you can store leftover components (quinoa, vinaigrette, and vegetables) separately in the refrigerator for up to 2 days. Assemble just before serving.
- Reheating: If you have leftover quinoa, you can reheat it in a pan on the stove or in the microwave, though it may lose its crispiness.
FAQs
1. Can I use frozen quinoa?
It’s best to use fresh quinoa for this recipe. If using frozen quinoa, make sure to toast it well in the oven to get that crispy texture.
2. Can I make this salad ahead of time?
You can prepare the quinoa, dressing, and chop the veggies ahead of time. However, it’s best to assemble the salad and add the vinaigrette just before serving to keep the textures fresh and crisp.
3. What can I substitute for coconut milk in the vinaigrette?
If you don’t have coconut milk, you can substitute it with a non-dairy milk such as almond or oat milk, but keep in mind the flavor will be different.
4. Can I use a different fruit in this salad?
Yes! You can swap out the kiwi for other tropical fruits like pineapple, mango, or papaya for a different flavor profile.
5. Can I add more vegetables to the salad?
Absolutely! Feel free to add cucumbers, bell peppers, or roasted sweet potatoes for added texture and flavor.
6. Can I use a different green in place of spinach?
Yes, you can use kale, mixed greens, or baby arugula for a different flavor and texture.
7. Can I make this salad spicy?
If you like a bit of heat, try adding a few slices of jalapeño or red chili flakes to the salad for an added kick.
8. Can I make this salad gluten-free?
This salad is naturally gluten-free, so there’s no need for substitutions!
9. What can I serve with this salad?
This salad pairs well with grilled meats, fish, or as a side to a Mediterranean platter.
10. How can I make the salad sweeter?
For a sweeter version, you can add more honey or agave to the vinaigrette, or drizzle some honey on top of the salad just before serving.
Conclusion
The Kiwi Crispy Quinoa Salad is a vibrant, flavorful dish that combines tropical fruit, fresh greens, and a satisfying crunch from roasted quinoa. With its creamy coconut-lime vinaigrette and fresh herbs, it’s the perfect salad for a summer BBQ, a light lunch, or as a refreshing side dish. Enjoy the combination of textures and bold flavors that make this salad truly special!
Kiwi Crispy Quinoa Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Description
A refreshing and vibrant salad with crispy quinoa, sweet kiwi, creamy avocado, and a coconut-lime vinaigrette, perfect for a healthy, tropical-inspired dish.
Ingredients
1/2 cup uncooked quinoa
1 tablespoon olive oil
Pinch of sea salt
4 ripe kiwis, peeled and sliced
1 large ripe avocado, diced
4 cups baby spinach leaves, washed and dried
1/4 cup fresh cilantro leaves (optional)
Zest of 1 lime
3 tablespoons coconut milk (full-fat, well stirred)
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon honey or agave syrup
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa thoroughly under cold water and drain it. Spread the quinoa on a baking sheet, toss with olive oil and a pinch of salt. Roast for 12–15 minutes, stirring once or twice, until golden and crispy. Let it cool.
- For the vinaigrette: Whisk together coconut milk, lime juice, olive oil, honey, sea salt, and freshly ground black pepper in a small bowl until smooth.
- Arrange the spinach on a platter. Top with sliced kiwi, diced avocado, and cilantro (if using).
- Sprinkle the crispy quinoa and lime zest over the salad.
- Drizzle the coconut-lime vinaigrette just before serving. Enjoy!
Notes
For extra crunch, add toasted coconut flakes or chopped pistachios.
Swap spinach for arugula for a peppery twist or add a mix of leafy greens for variety.
For a vegan version, use agave syrup instead of honey.
For a heartier salad, add grilled chicken, shrimp, or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
