Strawberry and Coconut Quinoa Breakfast Salad

Nutty quinoa, combined with sweet strawberries and coconut, creates a gorgeous, nutritious, and flavorful start to the day.

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 cup red or white quinoa, rinsed
  • 2 cups water
  • 1⁄2 tsp. kosher salt
  • 1 cup sliced strawberries
  • 1⁄4 cup dried cranberries
  • 2 Tbsp. chopped mint
  • 1 Tbsp. sweetened coconut flakes
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 2 tsp. honey


  • Bring quinoa, water, and salt to a boil in a medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer for 20 minutes until tender. Drain any remaining liquid, and return to pan. Cover, and let sit for 15 minutes. Fluff with a fork.
  • In a medium bowl, combine cooked quinoa, strawberries, cranberries, and coconut.
  • Whisk oil, lemon juice, and honey together in a small bowl.
  • Toss quinoa salad with dressing. Serve at room temperature or chilled.