Mint Chutney Quinoa Salad

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mint chutney quinoa salad

We love how fresh this mint chutney tastes when combined with quinoa to make a simple easy salad.  We use the same chutney to make Lamb Kabobs which you can serve with this salad or with plain rice. 

  • Duration
  • Prep Time
  • 4Servings


For Chutney

  • 2 cups fresh mint

  • ½ cup fresh cilantro

  • 1 jalapeño

  • 1 tablespoon chopped fresh ginger

  • 1 clove garlic

  • ¼ cup fresh lemon juice (from 1 lemon)

  • 1 teaspoon ground cumin

  • ½ teaspoon kosher salt


  • 2 cups cooked quinoa (any color)

  • 1 cup mint chutney

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1 cup fresh mint

  • ½ cup toasted walnuts

  • ½ cup dried cherries


  1. To prepare chutney: Add mint, cilantro, jalapeño, ginger, garlic, lemon juice, cumin and salt to the bowl of a food processor or pitcher of a blender and pulse until all ingredients are well blended together. Transfer to a covered container and store in the fridge up to 3 days, until ready to use.
  2.  Combine quinoa with mint chutney, evoo, fresh lemon juice, and additional fresh mint. Toss in toasted walnuts and dried cherries.