Coconut-Lime Quinoa Salad with Tropical Fruits
A fresh quinoa salad tossed with juicy mango, pineapple, and shredded coconut, dressed in a zesty lime vinaigrette. This mediterranean-inspired salads (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to coat.
- Step 5: Sprinkle 2 tbsp chopped fresh mint over the salad and serve chilled or at room temperature.
Frequently asked questions
How long does Coconut-Lime Quinoa Salad with Tropical Fruits take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Quinoa Salad with Tropical Fruits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Coconut-Lime Quinoa Salad with Tropical Fruits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Quinoa Salad with Tropical Fruits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lime Quinoa Salad with Tropical Fruits vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
