Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear—this removes the bitter coating and improves texture. In a pot, bring 1 3/4 cups water to a boil with 1/4 teaspoon salt, then add the rinsed quinoa. Return to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool while you prepare the remaining components.

While the quinoa cools, zest the limes into a small bowl, then juice them and add the juice to the same bowl. Whisk in the honey and ginger (if using), along with a pinch of sea salt. In a separate cutting board, hull and quarter the strawberries, peel and dice the mango, and measure out the blueberries. Chop 3 tablespoons of mint for the dressing and finely ribbon the remaining 2 tablespoons for garnish—I find ribboning mint by hand keeps it fresher and more visually appealing than chopping it.

Once the quinoa has cooled to room temperature, stir the chopped mint into your lime-honey dressing. Add the blueberries, strawberries, and mango to the cooled quinoa, then pour the dressing over everything and gently fold together until evenly combined. I like to taste the salad before serving and add a squeeze more lime juice if needed—the acidity brightens all the fruit flavors.

Transfer the quinoa fruit salad to a serving dish or individual bowls, top with the finely ribboned mint, and serve immediately or chilled.