Quinoa Salad with Pineapple, Mango and Edamame

Quinoa, Edamame, Mango Salad

Quinoa Salad with Pineapple, Mango, and Edamame

It’s book group time, but we tease that we’re more of a food group than a book group because everyone brings fabulous food and we talk more about the food than the book.  Oh well!  Today we’ve all been asked to bring a salad so I am bringing this yummy quinoa and fruit salad inspired by this recipe I found at My Columbian Recipes blog here.  Erica has been blogging since 2009 bringing her rich Columbian culture to her recipes.  Thanks for the inspiration Erica.  Quinoa (pronounced keen-wa) is a high protein seed, not a grain at all, but cooks like rice.  It goes with so many ingredients; I love its versatility.  Let me know what you think.

Quinoa Salad with Pineapple, Mango and Edamame

Total Time: 30 minutes

Yield: 6-8

Quinoa Salad with Pineapple, Mango and Edamame

  • Quinoa Salad with Pineapple, Mango and Edamame
  • 1 cup red quinoa, rinsed and drained
  • 1 cup diced fresh pineapple
  • 1 cup diced fresh mango
  • 1 avocado, peeled and diced
  • 1/2 cup diced cucumber
  • ½ cup shelled, cooked edamame, thawed if frozen
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • ¼ cup shaved dried coconut
  • ¼ cup toasted pumpkin seeds
  • Dressing
  • Juice of 2 limes
  • 2 Tbsp olive oil
  • 2 Tbsp agave nectar
  • ½ tsp dry mustard
  • 1/2 tsp salt
  • ¼ tsp celery seed
  1. Cook quinoa according to package directions. Allow to cool.
  2. Combine pineapple and next eight ingredients through pumpkin seeds in a medium bowl.
  3. For the dressing:
  4. Combine all ingredients in a food processor fitted with a metal blade. Cover and process until smooth. Pour over quinoa mixture and toss to combine. Cover and chill until ready to serve.


  1. Chandy says:

    This made my mouth water when I saw it on your counter yesterday morning. I can’t wait to try the recipe.

  2. Megan says:

    I made this a couple nights ago and we loved it! I used raw honey instead of agave and I used sprouted pumpkin seeds instead of toasted.It was delish! Thanks for the great recipe!
    xo, Megan

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