This mango pineapple quinoa salad is the taste of summer! Easy to make and filled with tropical flavours, this healthy salad is gluten-free, dairy-free, vegan, and vegetarian.
Dive into summer with the tropical flavours of this Mango Pineapple Quinoa Salad. This one is a fan favourite in our house! It's a healthy side salad filled with fruits, veggies, and a zesty dressing with a base of protein-rich quinoa.
This salad is also perfect to meal prep, make ahead, and bring on the go with you. Whether for yourself or a crowd, this mango pineapple quinoa salad will be a winner for sure.
Not to mention it is gluten-free, dairy-free, vegan, and vegetarian! Keep reading to find the recipe along with all of my best tips and tricks for the perfect tropical quinoa salad.
Need some more side dishes for your next party? Check these out:
- Dairy-Free Broccoli Salad
- Air Fried Potato Wedges with Garlic Aioli
- Prosciutto-Wrapped Asparagus
- Air Fried Zucchini Fries
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Why You'll Love This Recipe
- Healthy: Filled with fruit and vegetables, this quinoa salad packs some nutrients.
- Easy Prep: Just a bit of chopping and waiting for the quinoa to cook is what's required from you during prep! You can even make it the night before you serve it.
- Super Tropical Flavours: Even with just a few ingredients, this salad certainly packs a punch. With fresh and zesty flavours, anyone you serve is sure to come back for more!
Ingredients Needed
Here is everything you'll need to make this mango pineapple quinoa salad:
The great thing about this recipe is that it comes together easily with some kitchen staples. A few notes on the ingredients...
Salad
- Quinoa + water: Use any quinoa type you have, but be sure to use double the amount in water. Follow my cooking technique below for ultra fluffy, not soggy quinoa.
- Bell pepper: Use any colour you like or have.
- Mango: You can use any type that you have available to you. I like to use Ataulfo which have a yellow/orange skin or any variety available at the store with a more green/red skin. Make sure they are nice and soft, ripe, and sweet. Learn about the mango types here.
- Pineapple: Fresh is best, but you could use canned. The riper the better!
- Red onion: Goes well with the flavours and adds a nice crunch.
- Slivered almonds: These also add a really nice crunch. Save them for the end when you're just about to serve so they stay crunchy. When I can't find these, I also substitute pine nuts.
Dressing
- Limes: Using the zest and the juice provides the punchiest lime flavour. Be sure to firmly roll the limes on the counter so they release all their juice.
- Olive oil: Use extra virgin if you can.
- Orange juice: I like how orange juice provides another tropical flavour to this salad. If you don't have it though, you could also substitute pineapple juice.
- Cilantro: I love cilantro! It compliments all the flavours in this salad so well. If you're not a fan of cilantro, you can omit it—but I highly recommend.
- Honey: The subtle sweetness in the dressing is really nice. Substitute maple syrup to make this salad vegan.
- Salt & pepper: To enhance all the other flavours.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Making the Quinoa
- Begin by cooking the quinoa. It is easiest to do this a few hours before you plan to make the salad, so that the quinoa can cool. Do this the night before or morning of to save you prep time later!
- Measure out the dry quinoa and add it to a fine mesh strainer. Rinse under cold water for about 1 minute. This will clean the quinoa and remove some of the bitterness from its outer coating.
- Add the rinsed quinoa to a small saucepan with the water. The key here is to not listen to the package instructions. For perfect, non-mushy quinoa, you want a 1:2 dry quinoa to water ratio. Add the water to the saucepan and then turn the heat up to a boil. Do not cover the quinoa. Lid off while on the heat.
- Once it reaches a boil, turn the heat down to low and let it simmer, uncovered, until the water is absorbed. This will take about 12-15 minutes.
- When there is no more water in the pan, turn the heat off, remove the pan from heat, and then place the lid on to cover and steam for about 5 minutes.
- After 5 minutes, fluff with a fork and you'll see how light and fluffy this quinoa is. No mushy quinoa here! Set aside to cool completely, and if you're making the quinoa the night before, cover in an airtight container (once cooled) and place it in the fridge.
Making the Salad
(1) Dice up the bell pepper, mango, pineapple, and red onion. Add to a large bowl with the cooled quinoa.
(2) To make the dressing, start by washing and drying the limes. Firmly roll on the counter to release their juices. Zest and juice both limes into a measuring cup or small bowl. Add the remaining dressing ingredients and whisk.
(3) & (4) Pour the dressing over the salad and toss to coat everything. Cover and place in the fridge for at least 1 hour or even overnight. When ready to serve, add the slivered almonds and toss again. Best served cold. Enjoy!
Serving & Storage Instructions
Mango pineapple quinoa salad should be chilled in the fridge for at least 1 hour until you plan to serve it, or even overnight. When ready to serve, add the slivered almonds and toss again.
Leftovers can be covered and returned to the fridge. The salad will last for 3 days in the fridge and can be enjoyed again.
Substitutions & Customizations
While this salad was developed with optimal flavour pairings, here are some additional ingredient suggestions:
- Cilantro substitution: If you don't enjoy cilantro, feel free to omit it. You could also substitute with mint or flat leaf parsley for some colour and subtle flavour.
- Honey substitution: Use maple syrup to make this salad vegan.
- Additions: While I have not tried this salad with these ingredients, I just have a feeling that adding avocado and/or clementine/orange slices would be amazing compliments to the flavours. If you try it, leave a comment below to let me know!
Expert Tips
- Use the ripest fruit possible. A soft mango and deep yellow pineapple will give you the most flavourful results.
- Refrigerate for at least 1 hour before serving. This will allow the flavours to mingle together, and can help you prep early!
- Serve as an appetizer, side, snack, or even lunch. This mango pineapple quinoa salad is great for a multitude of occasions.
Frequently Asked Questions
There may have been too much water for the amount of quinoa used. Cooking technique (lid on/off) can also have an effect on the quinoa. Follow my instructions in the recipe card below for perfectly fluffy quinoa!
You sure can! I love the cilantro in this dish, but I get that it's not for everyone. Try substituting mint or flat leaf parsley for some colour and flavour, or just leave the herbs out completely.
Maple syrup can be used instead of honey in the dressing.
And there you have a deliciously tropical spring or summer quinoa salad—perfect for BBQs, birthday parties, lunch, and more. A quick, easy, and delicious recipe that is gluten-free, dairy-free, vegan, and vegetarian. Perfect for everyone to enjoy!
Have you made this mango pineapple quinoa salad? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!
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Recipe
Mango Pineapple Quinoa Salad
Ingredients
Salad
- ¾ cup uncooked quinoa + 1½ cups water
- 1 bell pepper, diced
- 1 mango, diced
- 1 cup pineapple, diced
- ½ red onion, diced
- ¼ cup slivered almonds
Dressing
- 2 limes
- 2 tablespoon olive oil
- 2 tablespoon orange juice
- 2 tablespoon cilantro, chopped
- 1 tablespoon honey sub maple syrup for vegan
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Making the Quinoa
- Begin by cooking the quinoa. It is easiest to do this a few hours before you plan to make the salad, so that the quinoa can cool. Do this the night before or morning of to save you prep time later!
- Measure out the dry quinoa and add it to a fine mesh strainer. Rinse under cold water for about 1 minute. This will clean the quinoa and remove some of the bitterness from its outer coating.
- Add the rinsed quinoa to a small saucepan with the water. The key here is to not listen to the package instructions. For perfect, non-mushy quinoa, you want a 1:2 dry quinoa to water ratio. Add the water to the saucepan and then turn the heat up to a boil. Do not cover the quinoa. Lid off while on the heat.
- Once it reaches a boil, turn the heat down to low and let it simmer, uncovered, until the water is absorbed. This will take about 12-15 minutes.
- When there is no more water in the pan, turn the heat off, remove the pan from heat, and then place the lid on to cover and steam for about 5 minutes.
- After 5 minutes, fluff with a fork and you'll see how light and fluffy this quinoa is. No mushy quinoa here! Set aside to cool completely, and if you're making the quinoa the night before, cover in an airtight container (once cooled) and place it in the fridge.
Making the Salad
- Dice up the bell pepper, mango, pineapple, and red onion. Add to a large bowl with the cooled quinoa.
- To make the dressing, start by washing and drying the limes. Firmly roll on the counter to release their juices. Zest and juice both limes into a measuring cup or small bowl. Add the remaining dressing ingredients and whisk.
- Pour the dressing over the salad and toss to coat everything. Cover and place in the fridge for at least 1 hour or even overnight. When ready to serve, add the slivered almonds and toss again. Best served cold. Enjoy!
Let us know what you think!