Pineapple-Coconut Quinoa Salad with Lime Vinaigrette
A vibrant quinoa salad tossed with juicy pineapple, shredded coconut, and fresh herbs, dressed in a zesty lime vinaigrette for a tropical plant-based meal. This Mediterranean-inspired salad recipe (vegan), ready in about 25 minutes, pairs quinoa, water, fresh pineapple 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 fresh pineapple
- 1/4 cup shredded unsweetened coconut
- 1/4 cup, chopped fresh mint leaves
- 1/4 cup, chopped fresh cilantro leaves
- 2, sliced thin green onion
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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 fluff with a fork; let cool to room temperature.
- Step 2: In a large bowl, combine cooled quinoa, 1 cup diced fresh pineapple, 1/4 cup shredded unsweetened coconut, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 sliced green onions.
- Step 3: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently until everything is evenly coated. Chill for 15 minutes before serving to meld flavors.
Frequently asked questions
How long does Pineapple-Coconut Quinoa Salad with Lime Vinaigrette 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-Coconut Quinoa Salad with Lime Vinaigrette?
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 Pineapple-Coconut Quinoa Salad with Lime Vinaigrette?
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-Coconut Quinoa Salad with Lime Vinaigrette 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-Coconut Quinoa Salad with Lime Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
