Blueberry Kiwi Mojito Quinoa

Blueberry Kiwi Mojito Quinoa

Yes, yes, yes. Mojito lovers – this right here is everything you could ever want for summer.

This recipe will blow. your. mind.

Taking a cue from the cocktail side of the menu, this Blueberry Kiwi Mojito Quinoa is the perfect side dish for your next outdoor barbecue (Hello, Memorial Day Weekend). Mixed with ripe blueberries, tart kiwi and fresh mint, this salad is a refreshing change of pace for the hot days of summer ahead, and a very welcome one at that. Finely diced jalapeño gives this salad a perfect amount of kick, while the dressing completely captures that mojito flavor you love.

Seriously, the dressing will rock your world. If you try nothing else, try this alone. I think it would also make an incredible marinade for chicken.

Blueberry Kiwi Mojito Quinoa

Blueberry Kiwi Mojito Quinoa
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 2-4

A deliciously tart and tangy, cocktail-inspired summer salad.
  • ***Salad:***
  • 1 cup quinoa; rinsed
  • 2 cups no-chicken broth or vegetable broth
  • 1 cup fresh blueberries
  • 2 ripe kiwi’s; peeled and cut into chunks
  • ¼ cup fresh mint; julienned
  • 1 jalapeño; seeded and finely diced
  • ¼ red onion; finely chopped
  • ***Mojito Vinaigrette:***
  • ¼ cup raw coconut vinegar
  • 2 small limes; juiced
  • zest of 1 lime
  • 2 Tbsp. raw honey
  • 2 Tbsp. fresh mint
  • ¼ tsp. Himalayan salt
  • Dash of freshly ground black pepper
  • 2 Tbsp. extra virgin olive oil

  1. In a mesh strainer, thoroughly rinse your quinoa until water runs clear.
  2. Generously coat a medium pan with non-stick cooking spray, and heat on medium high heat. Add in your rinsed quinoa, and toast quinoa until texture seems dry.
  3. Add in your broth and bring mixture to a boil, then cover pan and turn heat to medium. Cook for 15 minutes or until most of the liquid is absorbed.
  4. When finished, remove the lid and transfer quinoa into a large mixing bowl to cool. You want it to be room temperature.
  5. While waiting, whisk together all of the ingredients for dressing and set aside until ready to use. I used about half the amount this recipe makes, saving the rest in a sealed jar in the fridge.
  6. Once quinoa is cooled, add in chopped red onion, jalapeno, mint, blueberries and kiwi chunks, mixing thoroughly until all is combined.
  7. When finished, add in your dressing, pouring only a small amount in at a time. You want quinoa to be evenly coated, but you want to be careful not to use too much.
  8. Chill quinoa in the fridge for at least 20 minutes before serving, and save any leftovers in the fridge for up to 2 days.



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