Tropical Quinoa Salad with Pineapple (Printable)

Fluffy quinoa mingles with sweet pineapple, hearty black beans, and crisp vegetables tossed in zesty lime dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Fruits and Vegetables

03 - 1.5 cups fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 small red onion, finely chopped
07 - 1 cup canned black beans, drained and rinsed
08 - 0.5 cup fresh cilantro, chopped
09 - 1 avocado, diced

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

# How To Make It:

01 - In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and cool to room temperature.
02 - In a large bowl, combine cooled quinoa, pineapple, red bell pepper, cherry tomatoes, red onion, black beans, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, maple syrup, cumin, salt, and black pepper until emulsified.
04 - Pour dressing over salad and toss gently to combine.
05 - Just before serving, fold in diced avocado to prevent browning.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in less than 40 minutes, which means you can go from hungry to satisfied without much fuss.
  • The combination of creamy avocado, crisp vegetables, and that lime dressing feels fancy enough to serve guests but easy enough for a regular Tuesday lunch.
  • It actually tastes better the next day, making it a genuine time-saver for meal prep.
  • One bowl feeds four people, and there's zero guilt involved in the eating.
02 -
  • Rinsing the quinoa isn't optional, it's the difference between a salad that tastes clean and one that tastes like you're eating dirt in a fancy bowl.
  • Adding the avocado at the last second is non-negotiable if you're making this ahead, because avocado oxidizes and turns that sad grayish-green color almost immediately.
  • The lime juice does more than flavor, it's the acidity that keeps everything from tasting heavy, so don't reduce it thinking you're being healthy.
03 -
  • Make extra lime dressing even if you don't need it, because it's brilliant drizzled over grilled vegetables or rice bowls later in the week.
  • Keep your avocado in the fridge until the absolute last moment, and cut it with a sharp knife, not a spoon, because that method bruises the flesh less.
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