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Coconut Milk Quinoa Fruit Salad

This honey lime Coconut Milk Quinoa Fruit Salad is loaded with fresh, juicy fruit and a sweet and tangy dressing! The perfect healthy, gluten free and vegan side dish or brunch item!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Chilling time 20 minutes
Total Time 35 minutes
Servings 4 People, as a side
Calories 220kcal


  • 1 Cup Light coconut milk
  • 1/2 Cup Uncooked quinoa
  • 1 Cup Strawberries, thinly sliced and halved
  • 1 Cup Nectarine, thinly sliced (about 1 nectarine)
  • 1/2 Cup Pineapple tidbits, drained
  • 3 Tbsp Fresh mint, minced
  • Pinch of salt

For the dressing:

  • 2 Tbsp Fresh squeezed lime juice
  • 1 Tbsp Honey (or agave for vegan)
  • 4 Tsp Virgin coconut oil, melted


  • Bring the coconut milk to a boil in a large pot. Once boiling, stir in the quinoa and boil, stirring constantly for 1 minute. Cover, turn the heat to low and cook until the liquid is absorbed, about 20 minutes.
  • Once the quinoa is cooked, transfer to a large bowl and refrigerate for 10 minutes to cool slightly.
  • Stir the strawberries, nectarine, pineapple, mint and a pinch of salt into the quinoa until well mixed.
  • In a small bowl, whisk together the lime juice and honey. While constantly whisking, stream 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 refrigerate too long, or the coconut oil will harden on the quinoa.


Calories: 220kcal | Carbohydrates: 30.3g | Protein: 3.9g | Fat: 10.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 68mg | Potassium: 173mg | Fiber: 3.3g | Sugar: 12.8g | Vitamin A: 125IU | Vitamin C: 44.6mg | Calcium: 8mg | Iron: 1.5mg