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Confetti Quinoa Salad with Lime Vinaigrette

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Confetti Quinoa Salad with Lime Dressing- One of my family’s all time favorite recipes, this colorful healthy quinoa salad is perfect for picnics, potlucks, barbecues, lunches, meal prep, and more! (Gluten-Free, Vegan)

Front view of a bowl of Confetti Quinoa Salad in a white bowl on a white background

Updated from the archives Mar 2021. Originally posted August 2011

In the years I’ve been blogging (13+!), I think this Confetti Quinoa Salad the recipe my family (my sisters, aunts, cousins, mom, etc.) has made the most.

It’s shown up at family get-togethers, on vacation in rental home kitchens, at church potlucks, holidays, and more. It’s everything good about quinoa salad–it has bright, fresh flavors, a delicious dressing, and it keeps well, which means you can serve it for a party or make it for a few days of healthy lunches.

I call it Confetti Quinoa Salad because of all the different colors flecked throughout. With the colorful mix of veggies, the plant-based protein, and the bright, happy lime dressing that ties it all together, it’s one of those recipes we make again and again all year round.

It’s a great recipe to bring to a get-together because it’s gluten free and vegetarian (or vegan), so it appeals to a wide variety of diets. And, it’s filling enough that it can be a light main course, but also makes a nice, colorful side dish at a potluck, barbecue, or family dinner. It can satisfy all your guests without anyone feeling they are going hungry, which always feels like a win!

Here’s what you need to get started on this delicious Confetti Quinoa Salad with Lime Dressing…

Overhead view of bowls of ingredients for Confetti Quinoa Salad
Overhead view of Lime Dressing for Confetti Quinoa Salad


  • Cooked Quinoa. Cooked quinoa gives us a solid base for our Confetti Quinoa Salad. It’s a great source of plant-based protein, absorbs dressing like a pro, and keeps well in the fridge for a few days. (Learn how to cook quinoa here)
  • Black Beans. Good old black beans are our next addition, adding more plant-based protein, a deep color, and some staying power to this quinoa salad to help keep you full longer.
  • Bell Pepper. I love using colorful peppers for this salad. Red bell pepper is my go-to, but feel free to use whatever flavor you love best or looks best at the store.
  • Mango. Sweet mango adds such a lovely flavor to Confetti Quinoa Salad and pairs so nicely with the lime dressing. I usually opt for Yellow Mangos (sometimes labeled Ataulfo, Honey, or Champagne mangos), since they are sweeter, have a smaller pit, and a less fibrous texture. Use whatever kind you can find! (Here’s how to cut a mango, if you’ve never done it before!)
  • Avocado. Creamy avocado is SO GOOD here. I love the color and the healthy fat it adds to our salad. And don’t worry about it browning! The lime dressing will keep it looking fresh for days.
  • Green Onion. For a mild onion flavor without the bite, a little green onion adds a lovely savory note that brings a nice balance to the salad.
  • Cilantro. Since I’m a cilantro fan, I love adding it to Confetti Quinoa Salad. It adds fresh color, and a really fresh bright note of flavor. If you don’t like cilantro, feel free to leave it out.
  • Lime Dressing. Lastly, we’ll finish the salad off with our fresh lime dressing. It’s bright, tangy, and just sweet enough to tie everything together.
Overhead view of Confetti Quinoa Salad being assembled with bell peppers, black beans, avocado, mango, green onion, and cilantro.
Overhead view of a bowl of Confetti Quinoa Salad in a white bowl on a white background


I’ve made this a LOT of different ways over the years, but here are some of my favorite variations on our confetti quinoa salad recipe:

  • ADD SOME GREENS! When I’m making this for lunches, I often chop up a cup or two of spinach to add to the salad. It’s an easy way to get in some more greens! (You can also massage some kale with the dressing and add it to the salad.)
  • USE PEACHES INSTEAD OF MANGOES. In the summer, I sometimes swap the mango for fresh peaches. It’s really delicious and so lovely when peaches are in season!
  • ADD CUMIN OR CHILI POWDER TO THE DRESSING. One variation I love for Confetti Quinoa Salad is to play up the Tex-Mex vibes by adding a little cumin or chili powder to the dressing. Tajin is also delicious! (It’s got lime + chili powder)
  • MAKE IT A LITTLE SPICY! For a bit of kick, you can mince a little jalapeño to add to your salad. A little usually goes a long way, so I recommend starting small! (You can always add more, but you can’t easily take it out.)
  • ADD CHICKEN. If you’re not eating plant-based, adding grilled or seasoned chicken is a great way to elevate Confetti Quinoa Salad to amazing main dish status. It’s also an easy way to use up leftovers! Win-win!
Overhead view of a bowl of Confetti Quinoa Salad in a white bowl on a white background
Close up Front view of a bowl of Confetti Quinoa Salad in a white bowl on a white background


HOW DO YOU COOK QUINOA? My favorite method for cooking quinoa can be found here. It’s quick, easy, and fuss-free, and gives you fluffy, perfectly cooked quinoa every time. You can use any kind of quinoa you like for Confetti Quinoa Salad–red, white, or a tricolor mix. I usually use white to let the other colors shine 😊

HOW LONG WILL CONFETTI QUINOA SALAD STAY FRESH? It’s a little surprising (considering there is diced mango and avocado in the recipe), but Confetti Quinoa Salad will stay fresh and vibrant for at LEAST 3-4 days, sometimes longer! The acidity of the lime in the dressing works its magic to keep the avocado from browning!

It keeps really well in mason jars (I don’t layer it–I just put the mixed salad in jars and screw on a reusable lid). Otherwise, just be sure to put it in an airtight container since minimizing the air will keep the avocado and mango from oxidizing.

HONEY, HONEY. Depending on how sweet your mango is, you may want to add a small drizzle of honey (or agave for a vegan version) to your lime dressing. It’s really nice with the added kiss of sweetness, but not always necessary. Follow your tastebuds!

WHAT IF I DON’T LIKE QUINOA? You *can* use cooked, cooled rice, or simply toss this mixture with greens for a fresh take.

Overhead view of a bowl of Confetti Quinoa Salad in a white bowl on a white background


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Overhead view of a bowl of Confetti Quinoa Salad in a white bowl on a white background

Confetti Quinoa Salad with Lime Dressing

  • Author: One Lovely Life
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free


Confetti Quinoa Salad with Lime Dressing- One of my family’s all time favorite recipes, this healthy quinoa salad is perfect for picnics, potlucks, barbecues, lunches, meal prep, and more! (Gluten-Free, Vegan) 




  • 3 cups cooked quinoa, cooled
  • 1 (14.5oz) can black beans, drained and rinsed
  • 1 red bell pepper, diced (about 1 cup)
  • 1 cup diced mango (about 1 mango)
  • 1 avocado, diced
  • 1 green onion, sliced
  • 1/4 cup cilantro, chopped (optional)


  • 3 Tbsp lime juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp honey or agave (optional, if needed)
  • 1/4 tsp pepper, or to taste
  • 1/4 tsp salt, or to taste


  1. In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and cilantro.
  2. Drizzle over lime juice, olive oil, vinegar, (honey, if using), salt, and pepper.
  3. Gently toss to coat.
  4. Chill until ready to serve.
  • Prep Time: 15-20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Keywords: quinoa salad, lime vinaigrette, confetti quinoa salad, healthy quinoa salad, lime dressing

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  1. Gosh, this looks so deliciously tempting! It obviously IS since you managed to get your mango hating husband to try it – and to LIKE it! If it tastes as great as it looks, we’ll have a new favorite salad at our house!

  2. Yum! I have nearly all those things right now, so I just might make myself some. 🙂 I love Biggest Loser!! I’m not a big reality TV person either, but it’s a lot more optimistic and way less dramatic than your usual reality show. I LOVE the back-story and seeing how everyone transforms into such happy, healthy people!

  3. Help! I’m making this and realize I have no red wine vinegar! I have cider vinegar, rice wine vinegar and balsamic vinegar. Would any of these be a decent replacement?

      1. Thanks! It’s delicious. Refreshing and slightly sweet. I’m in love. I used tomatoes instead of red bell pepper (because I was out) and they shined! My one year old even likes it!

  4. This was my first crack at quinoi – AH-MAY-ZING!!! I left the avocado out because I was packing it up for lunches for the week and didn’t want to risk it turning brown (despite the lime dressing). I can’t believe how much protein there is in quinoi – I’ve been missing out!!

  5. I just made this. I added cucumber, cherry tomatoes, garlic and little ground red pepper for some spice and it was absolutely delicious! Everyone who tried it loved it.

  6. I truly enjoyed this delicious dish! I brought this to a work potluck and was not disappointed! I was asked to share the recipe and did so gladly. This is a great go-to for lunch as well.

  7. This is the second Quinoa salad recipe I have made( I made the Thai one wich was also delish) This one did not disappoint! Great flavor, super fresh,and very satisfying. I added some roasted poblano. I didn’t have a ripe mango so I added dry. Came out perfect. Highly recommend!

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