Recipe: Mojito Quinoa Salad

Recipe: Mojito Quinoa Salad

I can hardly wait to share this salad with you. Yep, it’s that good!

I know, I’ve been excited about some of my recipes before and I may have said that one or two of them were the best but this time I really mean it. I can’t imagine how I could top this one.

You may have guessed by the number of quinoa recipes on my site that I’m a tad smitten. Maybe I should drop the Kitchen and call it Fox in the Quinoa :-)

I also happen to love mojitos. Traditionally, a mojito is a Cuban cocktail that consists of five ingredients: rum, cane sugar, lime juice, sparkling water and fresh mint. I don’t really drink alcohol anymore (I know, boring huh?), so my mojitos usually have a bit of added fruit instead of rum. I think a virgin raspberry mojito might be my favourite, followed closely by mango.

Okay, calling it mojito might be a bit of a stretch. This is definitely not a cocktail and I only used two of the five ingredients…three if you count using maple syrup as a sweetener instead of cane sugar but I like the name Mojito Quinoa Salad and it’s my recipe, so I get to call it what I want.

Anyways, this recipe was born of a need to use up some leftover cooked quinoa I had in the fridge. I fell short on the ingredients for my usual Quinoa Salads. Time to improvise with the ingredients I had on hand. This super yummy salad is the result.

All I wanted was a little lunch, I wasn’t planning on posting a recipe but such is the life of a food blogger…before you know it, the plate gets assembled all fancy and out comes the camera.

I’m still in the Okanagan at my parent’s place. If you’re familiar with this area in the Province of British Columbia, you’ll know that the Okanagan Valley is famous for its beautiful lakes, orchards, vineyards and nice warm dry weather. 

Autumn display at Matheson Creek Farm

My parents live a short distance away from the Matheson Creek Farm Fruit Stand (more than your average fruit stand, it is constructed of straw bales, stucco & reclaimed wood). 

Vines heavily laden with grapes that are ready for harvest

Everything they sell there is grown on site and picked fresh daily. I have some beautiful Concorde Pears that I picked up from Matheson’s. In fact I like the concorde pears so much, I bought a 20 pound box of them. One of those pears made it’s way into my salad and I’m so glad it did. The pear goes perfectly with the rest of the ingredients.

Recipe: Mojito Quinoa Salad

View Print Friendly Recipe Here

Summary: Quinoa, fresh mint, lime and sliced pear make for one beautiful, tasty salad.

Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Vegan | Vegetarian


  • 1/2 Cup quinoa, rinsed and cooked for 12-15 minutes in 1 Cup of water
  • 2 sprigs fresh mint, rinsed, leaves removed and sliced into strips
  • 2-3 sprigs fresh cilantro, rinsed, leaves removed and chopped
  • 2 Tbsp olive oil, or dressing oil of choice
  • juice of 1 lime
  • 1 tsp real maple syrup, or sweetener of choice
  • 1/2 tsp cinnamon
  • 1/4 tsp cumin
  • 1 ripe pear, sliced or diced


  1. In a medium size bowl, add all ingredients except the pear. Mix until well blended. Taste, adjust seasonings if needed.
  2. If you’re a food blogger like me and you want to have your salad look all fancy for the camera, arrange slices of pear on two plates and top with salad mixture. If you don’t need fancy, dice the pear and toss into salad mixture.
  3. Serve immediately.

Recipe by Laureen

Preparation time: 15 minute(s)

Diet type: Vegan | Vegetarian

Diet tags: Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free

Number of servings (yield): 2

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Why take Folic Acid?
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This recipe featured atBWS tips button

Also featured atAllergy-Friendly Friday with Cybele Pascal

And featured atHearth & Soul Hop

This post is linked to the following events:

This Is Real Thursday hosted by France at Beyond The Peel

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Allergy Friendly Friday hosted by Cybele Pascal

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Potluck Party {Fall Harvest} hosted by Ella at Lifeologia

Gluten Free Fridayshosted by Cindy (and others) at Vegetarian Mamma

My Meatless Mondays hosted by Chaya at My Sweet and Savoury

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by Alea atPremeditated Leftovers

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Recipe Box hosted by Chaya at Bizzy Bakes

Healthy 2Day Wednesdays hosted by Anne at Authentic Simplicity

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Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Vegan Vegetarian


  1. Hi Laureen,
    I’m an email subscriber, so I read your blog frequently. I do have to say that you get excited about your quinoa. Blog posts can materialize when least expected, like your lunch. Your salad presentation is beautiful and love the name. I’m pinning this one

    • Laureen says:

      Thanks Judee :) I am a little over the top about my quinoa creations, aren’t I? I’ve actually been thinking about doing aN eBook of quinoa recipes but not sure where I’m going to find the time

  2. Miz Helen says:

    Hi Laureen,
    This is a beautiful Salad. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    • Laureen says:

      Thanks for stopping by Chaya. It’s always nice to have you! I agree that quinoa works with almost anything. I think I’m going to cook up some to play with today. I need a little culinary therapy lol

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