This Coconut Milk Quinoa Fruit Salad is loaded with fresh, juicy fruit and a tangy honey and lime dressing!
It wasn’t until recently that I discovered the magic of a fruit salad on a hot summer’s day. Most years, as the temperatures rise, I eagerly stock my freezer with ice cream and fruit popsicles. But let’s face it—those aren’t exactly everyday treats. More often than not, I end up sharing them with my nieces and nephews when they visit, trying to resist the temptation myself. And when I don’t? Well, let’s just say blending popsicles with vodka for a boozy slushie isn’t unheard of. No joke.
This past summer, though, I couldn’t help but notice the beautiful fruit salad recipes flooding my social media feeds. It got me wondering: had I been missing out on the ultimate summer treat all along?
If you’re craving a fruit salad that’s easy to make and bursting with bright flavors, this quinoa fruit salad is your answer. Sweet, tangy, and so refreshing, it’s the perfect addition to summer brunches, lazy lunches, or even as a light dessert. Ice cream who?
Is This Coconut Milk Quinoa Fruit Salad Healthy?
Absolutely! Coconut milk gives this fruit salad a luscious creaminess without the dairy, and quinoa packs a punch of plant-based protein and fiber to keep you feeling full for longer. The fruits bring in a medley of vitamins and natural sweetness, so you don’t need much added sugar.
Want to level up the health factor even more? Swap coconut milk for unsweetened almond milk to cut down on fat, or aim for five to six fruits instead of only three for more diversity. If you’re keeping it low-cal, reduce the coconut oil in the dressing, or skip it altogether! It’s your salad; make it your masterpiece.
What is Quinoa?
Quinoa might sound fancy, but this ancient grain is actually a quick-cooking kitchen staple, and it’s not even a grain! Hailing from the Andes, quinoa has been loved for centuries for its versatility and nutty flavor, and it’s actually a seed that is related to spinach and beets. It is just often prepared and eaten like a grain!
In this recipe, its fluffy yet slightly chewy texture, offers a hearty but light base that soaks up all the tropical goodness of the fresh fruit.
Quinoa’s subtle earthiness contrasts beautifully with the juicy sweetness of the fruit and the zingy lime dressing. Plus, it holds its shape like a champ, meaning this salad stays as gorgeous as it is delicious—even after a chill session in the fridge.
How To Make Ahead And Store
To store in the refrigerator, transfer the salad to an airtight container and enjoy it within 2 days for the best flavor and texture. Avoid freezing it; the fresh fruits won’t thaw well and could turn mushy.
Serving Suggestions
I usually eat this fruit salad alone for breakfast, or loaded onto my favorite Healthy Pancakes or Oatmeal Pancakes. With an extra drizzle of Almond Butter or Cashew Butter for extra nutrients, you can’t go wrong!
For something a little more exciting at dinnertime, I also like to serve this fruit salad as part of these Grilled Tropical Chicken Bowls or these Honey-Lime Chicken And Nourish Bowls! Eat it for breakfast, eat it for lunch, or eat it for dinner.
Better yet. How about all three?
Ingredients
- 1 cup coconut milk
- 1/2 cup uncooked quinoa
- 1 cup strawberries thinly sliced and halved
- 1 cup nectarine (roughly 1 whole) thinly sliced
- 1/2 cup pineapple tidbits drained
- 3 tablespoons fresh mint chopped
- 1 pinch sea salt
For the dressing:
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey or agave
- 4 teaspoons virgin coconut oil melted
Instructions
- Bring the coconut milk to a boil in a large pot. Stir in the quinoa and boil, stirring constantly for 1 minute. Cover, turn the heat to low, and cook until the liquid is completely absorbed, about 20 minutes.
- Once the quinoa is cooked, transfer it to a large bowl and refrigerate for 10 minutes to cool slightly.
- Add strawberries, nectarine, pineapple, mint, and a pinch of salt to the quinoa and stir gently until well mixed.
- In a small bowl, whisk together the lime juice and honey. While constantly whisking, slowly add in the coconut oil and whisk vigorously until combined and the mixture begins to thicken.
- Pour the dressing over the quinoa and stir until well mixed.
- Refrigerate for 20 minutes to let the flavors come together. Don't let it sit for too long in the refrigerator or the coconut oil will harden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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