This post may contain affiliate links. Please read my disclosure policy.
This Quinoa Salad is a gorgeous salad full of bright ingredients that’s so delicious and healthy for you. With layers upon layers of fresh flavor, this good-for-you salad will leave you craving more. Simply Delish!
This quinoa salad is fabulous! It’s Ah-ma-zing! Like comfort food that is actually good for you. But let’s be real here, how can this salad not be delicious? Let’s check out some of the ingredients: mangoes, shredded coconut, raisins, slivered almonds, and edamame, all tossed in a lime balsamic vinaigrette. All delicious and good for you!
Look at all those gorgeous colors. I’m already excited that I have leftovers for lunch tomorrow!
- Quinoa – Start off with either dry quinoa or left over cooked quinoa – either will do in a pinch!
- Mango – Preferably fresh, but you can cube up frozen mango if needed.
- Red onion – Any type you like best will work.
- Bell pepper – I used a red pepper. Any color will be great.
- Coconut – Shredded, unsweetened.
- Almond – Slivered or sliced. Toast them first for a flavor boost!
- Raisins – Other dried fruits like apricot or craisins can be substituted.
- Edamame – Frozen, fresh, or canned.
- Cilantro – Use parsley instead if you’re not a cilantro fan.
- Lime juice – Fresh or bottled. Lemon juice will work too if that’s all you have.
- Balsamic vinegar – Other vinegars you can use: Sherry vinegar, red or white wine vinegar, apple cider vinegar.
- Honey – A bit of sweetness to balance the tart. Agave, simple syrup, or granulated sugar works too.
- Olive oil – Other oils that work well with salads: avocado oil, sunflower oil, walnut oil.
- Salt & pepper – Season to taste.
What else can I add?
This quinoa salad is loaded up to the brim, but why not add a few more ingredients? Here are a few ideas for you:
- Chopped kale or spinach
- Avocado, cubed
- Carrot, shredded
- Beans, drained and rinsed
- Chickpeas, drained and rinsed
- Pomegranate seeds
- Cheese- feta, queso freso, blue cheese, goat cheese.
How to make this quinoa salad
- Cook the quinoa: According to package instructions; set it aside and allow it to cool.
- Combine the dressing: Whisk all the dressing ingredients together in a small bowl.
- Finish the salad: In a large bowl toss all the salad ingredients together including the cooled quinoa and add the dressing. Toss it well and serve cold.
What to serve with quinoa salad
This recipe is so big in flavor and ingredients, I like to let it be the star of the show and serve with some simple, light proteins such as:
- Baked Chicken Breast
- Cilantro Lime Salmon
- Oven Baked Chicken Thighs
- Garlic Paprika Chicken
- Air Fryer Chicken Tenders
- Cilantro Lime Salmon
- Baked Lemon Garlic Halibut
- Lemon Garlic Scallops
- Garlic Butter Shrimp
- Baked Lemon Pepper Salmon
How to store leftovers
Unlike salads that are made with lettuce, spinach, kale, etc., there is nothing in this quinoa salad that will wilt. It’ll stay fresh for 3-4 days refrigerated. Transfer leftovers to an airtight container before storing in the fridge.
The only issue you might observe is that some moisture will release from the ingredients when they all sit together. To me, that is just some extra dressing!
Looking for more refreshing salad recipes?
- Tabbouleh Salad
- Mexican Chicken and Rice Salad
- Kale and Quinoa Salad with Lemon Vinaigrette
- Mushroom Arugula Warm Salad
- Cobb Salad
- Chopped Salad
- Avocado Tomato Salad
- Black Bean Corn and Avocado Salad
- ½ cup quinoa (dry)
- 1 cup water (to cook quinoa)
- 1 large mango (chopped in small pieces)
- ¼ small red onion (chopped)
- ½ red bell pepper (chopped)
- ¾ cup shredded coconut (unsweetened)
- ¾ cup almond slices ( or slivers, toasted if preferred)
- 1 cup raisins
- 1 cup edamame (shelled, thawed if frozen)
- ¼ cup cilantro (chopped, or parsley if you don’t like cilantro)
- Cook the quinoa according to package instructions. Let cool.
- Whisk all the dressing ingredients together in a small bowl.
- In a large bowl toss all the salad ingredients together including the cooled quinoa and add the dressing. Toss it well and serve cold.
- Unlike salads that are made with lettuce, spinach, kale, etc., there is nothing in this recipe that will wilt. It’ll stay fresh for 3-4 days refrigerated. Transfer leftovers to an airtight container before storing in the fridge.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.