Spiced Tropical Quinoa Salad with Pineapple and Black Beans

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant quinoa salad tossed with sweet pineapple, black beans, and a zesty lime-cumin dressing for a nutrient-packed tropical meal. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 25 minutes, pairs quinoa, water, 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 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

• 3/4 cup dry quinoa
• 1 1/2 cups water
• 1 cup fresh pineapple chunks
• 1 cup cooked, drained and rinsed black beans
• 1/2 cup diced red bell pepper
• 2 tbsp thinly sliced green onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 3/4 cup dry quinoa under cold water, then combine with 1 1/2 cups water in a saucepan. Bring to a boil, reduce 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 cooled quinoa with 1 cup fresh pineapple chunks, 1 cup cooked black beans (rinsed and drained), 1/2 cup diced red bell pepper, 2 tbsp thinly sliced green onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Step 4: Pour the lime-cumin dressing over the quinoa mixture and toss gently until everything is evenly coated and the salad has a bright, zesty aroma.
5. Step 5: Chill the salad in the refrigerator for 20 minutes before serving to let flavors meld.