Toasted Coconut Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant quinoa salad featuring toasted coconut flakes, tropical fruits, and a bright citrus dressing for a refreshing, nutritious dish. This salad recipe, ready in about 25 minutes, pairs quinoa, water, and unsweetened shredded coconut 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 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 quinoa, rinsed
• 1 1/2 cups water
• 1/4 cup unsweetened shredded coconut
• 1/2 cup mango, diced
• 1/2 cup pineapple, diced
• 1/4 cup red bell pepper, diced
• 2 tbsp green onions, sliced
• 2 tbsp cilantro, chopped
• 3 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, bring 1 1/2 cups water to a boil. Add 3/4 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork.
2. Step 2: While quinoa cooks, toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat.
3. Step 3: In a large bowl, combine the cooked quinoa, toasted coconut, 1/2 cup diced mango, 1/2 cup diced pineapple, 1/4 cup diced red bell pepper, 2 tbsp sliced green onions, and 2 tbsp chopped cilantro.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh orange juice, 1 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Step 5: Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
6. Step 6: Chill the salad in the refrigerator for at least 20 minutes before serving to meld the flavors.