Pineapple and Coconut Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quinoa salad with tropical pineapple and creamy coconut flakes tossed in a lime-cilantro dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, fresh or canned pineapple chunks 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 260 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. 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 large bowl, combine the cooled quinoa with 1 cup pineapple chunks, 1/3 cup unsweetened shredded coconut, 1/2 cup diced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly. Chill for 20 minutes before serving to meld flavors.

Frequently asked questions

How long does Pineapple and Coconut Quinoa Salad 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 Pineapple and Coconut Quinoa Salad?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Pineapple and Coconut Quinoa Salad?

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 Pineapple and Coconut Quinoa Salad 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 Pineapple and Coconut Quinoa Salad 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.

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