Coconut-Lime Quinoa Salad with Tropical Fruits

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fresh quinoa salad tossed with juicy mango, pineapple, and shredded coconut, dressed in a zesty lime vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, water, ripe mango into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 cup, diced ripe mango
• 1 cup pineapple chunks
• 1/4 cup shredded unsweetened coconut
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 2 tbsp, chopped fresh mint leaves

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Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, and 1/2 tsp salt until emulsified.
3. Step 3: In a large bowl, combine the cooled quinoa, 1 cup diced ripe mango, 1 cup pineapple chunks, and 1/4 cup shredded unsweetened coconut.
4. Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to coat.
5. Step 5: Sprinkle 2 tbsp chopped fresh mint over the salad and serve chilled or at room temperature.