Rainbow Crunch Quinoa Salad
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
I made this salad on New Year’s Eve, and it turned out to be the perfect complement to a table full of finger foods. Bright, colorful, and full of texture, it brought a fresh, vibrant contrast to all the savory bites — and disappeared faster than I expected.

With juicy mango, crunchy cashews, sweet-tart cranberries, and a zesty lime-balsamic dressing, this salad feels festive without being fussy. It’s the kind of dish that looks beautiful on the table but is just as good tucked into the fridge for easy lunches the next day.

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Rainbow Crunch Quinoa Salad

Recipe Makes: 6-8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy 

This salad hits every note — sweet, tangy, crunchy, and fresh — making it ideal for parties, potlucks, or anytime you need a make-ahead dish that still feels special. It’s light enough to balance richer foods, yet satisfying enough to stand on its own.

Ingredients
  • 1 cup uncooked quinoa, rinsed
  • 1 medium ripe mango, peeled and diced
  • ¾ cup chickpeas, drained and rinsed
  • ¾ cup diced red bell pepper
  • ½ cup grilled cashews
  • ⅓ cup dried cranberries
  • ⅓ cup finely minced red onion
  • ⅓ cup unsweetened flaked coconut
  • 3 Tbsp fresh cilantro, minced

Dressing
  • 2 Tbsp olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp balsamic vinegar
  • 2 tsp maple syrup
  • Sea salt and freshly ground black pepper, to taste

Instructions
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  1. Cook the quinoa
    Combine quinoa and water with a pinch of salt in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and allow to cool completely.
  2. Build the salad
    In a large bowl, combine the cooled quinoa, mango, chickpeas, red bell pepper, cranberries, red onion, coconut, and fresh cilantro. Toss gently to mix. 
  3. Make the dressing
    In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar, and maple syrup.
  4. Finish and chill
    Pour the dressing over the salad and toss until evenly coated. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  5. Add the cashews just before you're ready to serve so they keep their crunch. Toss everything together and enjoy!