Quinoa salad with lime and coconut

Quinoa salad with lime and coconut

No matter the time of year, I always love to make beautiful, big, multicolored salads that are full of texture and flavor. This one is particularly suitable for the heat wave and the summer period because it is refreshing and therefore perfect to take on a picnic or for a quick and nutritious lunch!


A few tips 


  1. Let the quinoa cool before mixing it with everything else. This will ensure that the other ingredients remain crunchy, rather than losing their water due to the heat of the quinoa vapor.
  2. Cut everything into small pieces. Not only does this make it easier to digest food (just like chewing!), But it also means you get a bit of everything with every bite, which is what I prefer!
  3. Use fresh herbs! Honestly, they taste so much better than the dried ones. You can even add more than what is shown below if you wish. (I add cilantro because I love this herb!)
  4. Do not hesitate to make a double or triple batch of the dressing. It keeps well in the refrigerator for about a week and can also be used as a dip for raw vegetables or as a sauce for your grilled vegetables!
  5. If the peaches are out of season or you can't get quality fresh ones, swap them for mango, pineapple, or berries. Even apples work - you're just looking for a natural sweetness to contrast the salty flavors of the other ingredients.


Quinoa salad with lime and coconut


Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
Serves: 4 people



1 cup of uncooked quinoa + 2 cups of water
1/2 cup thinly sliced ​​red onion
1 cup diced mango or peach pieces
3 cups cucumber, diced
1 cup of grated carrot
1 ½ cup shredded purple cabbage or radicchio
2 cups shelled edamame, thawed
1 / 2 cup of toasted coconut flakes unsweetened
¼ cup ofAlmonds coarsely chopped
2 tablespoons each of pumpkin seeds and Sun-flower seeds
¼ cup finely chopped parsley
2 tbsp. finely chopped fresh basil
Freshly ground black pepper

For the vinaigrette:

2 tablespoons of sesame butter (tahini)
Juice of 1 lime
2 tablespoons of apple cider vinegar
1/2 cup of water



  1. Boil the quinoa in the water according to the directions on the package. It takes about 12 to 15 minutes and all the water should be absorbed. Remove it from the heat, run a fork through the beans and let it cool.
  2. Whisk the dressing together in a small bowl and set aside.
  3. Prepare all the remaining ingredients as indicated above and mix them together in a very large bowl.
  4. Once the quinoa has cooled, add it to the mixture with the dressing.
  5. Stir well to coat.

While this salad can be enjoyed immediately if you wish, for best results let it sit for at least 30 minutes - or overnight if you can.

The amount of dressing used is quite small compared to the size of the salad because the lime, fresh herbs, and fruit do an amazing job of creating flavor and moisture.




President Hippocrate Bio

Previous Article Next article

  • Caroline Bisaillon
Comments 0
Leave a comment
Message: *

Please note that comments must be approved before posting

* Required