Coconut Lime Quinoa Salad Cups

Coconut Lime Quinoa Salad Cups

Julia

These Coconut Lime Quinoa Salad Cups bring a burst of tropical sunshine to your meal prep routine. Fluffy, protein-rich quinoa forms the perfect base for this refreshing salad, enhanced with sweet coconut flakes, bright lime juice, and crisp vegetables. The combination of nutty quinoa and tropical coconut creates an unexpectedly delightful flavor pairing that's both satisfying and light.

Perfect for busy professionals, students, or anyone seeking convenient, healthy lunches, these portable salad cups are designed for grab-and-go convenience. The quinoa absorbs the zesty lime dressing while maintaining its delicate texture, and the toasted coconut adds a subtle sweetness and satisfying crunch. Each cup is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivities.

Inspired by Southeast Asian and tropical cuisines, this recipe transforms simple ingredients into a vibrant, meal-prep friendly dish. The beauty of these cups lies in their versatility—they can be enjoyed cold straight from the refrigerator or at room temperature. They stay fresh for up to 5 days, making them ideal for weekly meal preparation.

Whether you're packing lunch for work, heading to a picnic, or need a quick post-workout meal, these Coconut Lime Quinoa Salad Cups deliver complete nutrition with tropical flair. They're proof that healthy eating doesn't have to be boring or time-consuming.

Nutrition

30 minutes
None servings
245 calories
Fat 11.00g
Carbs 31.00g
Protein 6.00g

Ingredients

1 cupquinoa, uncooked, rinsed
2 cupswater
1/2 cupunsweetened coconut flakes
1/4 cupfresh lime juice, from about 2-3 limes
1 tbsplime zest
3 tbspextra virgin olive oil
1 tbsphoney
1 mediumred bell pepper, diced
1 mediumcucumber, diced
3 wholegreen onions, sliced
1/4 cupfresh cilantro, chopped
1/2 tspsalt
1/4 tspblack pepper, freshly ground
1 cupcherry tomatoes, halved (optional)
1/4 cupcashews, chopped (optional)

Equipment

Cutting board
Baking sheet
Whisk
medium saucepan with lid
small mixing bowl
large mixing bowl
fork
chef's knife
fine-mesh strainer
measuring cups and spoons
citrus juicer
microplane or fine grater
dry skillet
6 portable containers or cups with lids

Clean Eating

Embodies clean eating principles with whole, minimally processed ingredients like quinoa, fresh vegetables, olive oil, and herbs. Each component is recognizable in its natural state, free from artificial additives.

Flexitarian Diet

Perfectly aligns with flexitarian principles by centering on plant-based ingredients while remaining adaptable. The nutrient-dense quinoa and vegetable base can easily accommodate optional protein additions.

Gluten-Free Diet

Naturally gluten-free, using quinoa as a protein-rich, gluten-free grain alternative. All ingredients are inherently gluten-free, making this a safe and delicious option for those with gluten sensitivities.

Mindful Eating

Supports mindful eating by featuring vibrant, colorful ingredients that engage multiple senses. The varied textures of quinoa, crisp vegetables, and toasted coconut encourage slow, intentional consumption.

Plant-Based Diet

This recipe is perfectly plant-based, featuring quinoa, vegetables, coconut, cashews, and olive oil without any animal products. It provides a balanced mix of proteins, healthy fats, and complex carbohydrates from whole food sources.

Vegan Diet

Fully vegan-compliant with plant-based ingredients like quinoa, vegetables, coconut flakes, cashews, and olive oil. The recipe offers a complete protein source through quinoa and provides diverse nutrients without any animal products.

Vegetarian Diet

An excellent vegetarian option featuring protein-rich quinoa, fresh vegetables, and healthy fats from olive oil and cashews, providing a nutritionally balanced meal without meat or fish.

Instructions

1

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.

1 min
2
5 min

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.

3
15 min

Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

4

Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.

10 min
5
4 min

While quinoa cooks, toast the coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Transfer to a plate to cool.

6

Zest the limes using a microplane or fine grater, collecting 1 tablespoon of zest. Then cut and juice the limes to get 1/4 cup of fresh lime juice.

3 min
7

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, and black pepper until well combined to create the dressing.

1 min
8

Dice the red bell pepper and cucumber into small, uniform pieces about 1/4-inch in size. Slice the green onions thinly and chop the cilantro.

5 min
9

In a large mixing bowl, combine the cooled quinoa, toasted coconut flakes, diced bell pepper, cucumber, green onions, and cilantro.

1 min
10

Pour the lime dressing over the quinoa mixture and toss gently but thoroughly until everything is evenly coated.

1 min
11

If using, fold in the halved cherry tomatoes and chopped cashews for extra flavor and texture.

1 min
12

Divide the quinoa salad evenly among 6 portable containers or cups, packing gently but not too tightly. Cover and refrigerate until ready to serve.

3 min

Frequently Asked Questions