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Quinoa Salad with Kiwi and Mango


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Quinoa Salad with Kiwi and Mango


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Quinoa Salad with Kiwi and Mango


  • Ready Time : 0 min


4-6 Servings


  • 1 cup quinoa
  • 11/2 cups water
  • salt and freshly ground black pepper to taste
  • 1 kiwi fruit, peeled and chopped
  • 1 cup chopped mango
  • 1/2 cup chopped cashews
  • 1/4 cup chopped mint
  • 2 teaspoons chopped fresh ginger
  • 1/2 teaspoon ground cumin
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil


Place the quinoa in a strainer and rinse thoroughly with cold water. Let drain. Bring 1-1/2 cups water to a boil, add the quinoa and stir. Bring to a boil again, lower the heat and simmer, covered, for about 15 minutes, or until all the liquid has been absorbed and the grains are tender. Remove the pan from the heat and spoon the quinoa into a bowl to cool. Add the kiwi fruit, mango, cashews, mint, ginger and cumin and toss ingredients to distribute them evenly. Mix the lemon juice and olive oil together and pour over the salad. Toss. Let rest for 15 minutes. Taste for seasoning and add salt and pepper to taste.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




3 Responses to Quinoa Salad with Kiwi and Mango

  1. avatar says: Rachel

    Quinoa has become a staple in our kitchen and I always have my eye out for a winning quinoa recipe. This one definitely fits the bill. My family loved this one!

  2. as im allergic to nuts, is there something to replace the cashews with or just leave them out, otherwise sounds amazing

  3. Hi Ahuva

    Thanks for all your comments. My daughter is also allergic to nuts, though not all of them, so I substitute cashews and almonds for walnuts, pecans and hazelnuts. However, if you can’t have any nuts, leave them out. You can add halved grapes or cut up water chestnuts (a vegetable, not a nut) for crunch. Or even celery. The recipe is very flexible. Enjoy!

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