Tropical Quinoa Salad

A tri-colored quinoa salad packed with tropical fruits and dressed in a tangy citrus dressing. This salad is vibrant, healthy, and delicious!

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 side salads
Calories 297 kcal
Author Chelsea


  • 1 cup uncooked quinoa I used tri-colored
  • 1 large mango
  • 1 container (6 ounces) raspberries
  • 2 kiwis
  • 1 can (15 ounces) mandarin oranges well drained
  • 1 heaping cup fresh blueberries


  • 1 large orange 2 tablespoons juice and 1 teaspoon zest
  • 1 large lemon 1 tablespoon juice and 1/4 teaspoon zest
  • 1 and 1/4 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 cup vegetable oil or olive oil
  • Salt and pepper I use about 1/4 teaspoon salt and 1/8 teaspoon pepper
  • Optional: fresh limes


  1. Prepare the quinoa according to package directions.

  2. Prepare the fruits: Peel and chop the mango. Wash the raspberries. Peel the kiwis and slice or chop. Drain the mandarin oranges. Wash and dry the blueberries.

  3. Allow the quinoa to cool completely and add all the fruits. Gently mix together.

  4. Prepare the dressing: combine the orange juice and zest, lemon juice and zest, honey, dijon mustard, & salt and pepper in a small food processor or blender. Blend until smooth -- make sure the honey is incorporated. Blend in the vegetable oil. Taste and adjust to preference (more honey, salt, pepper, etc.)

  5. Pour the dressing over the salad and mix. If desired squeeze a wedge of lime over the salad.

  6. Store this salad in the fridge.