Anti Inflammatory Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with fresh flavor, this grain salad is the kind of dish that looks like it took serious effort but comes together in well under an hour. Juicy mango and ruby pomegranate arils bring natural sweetness and a serious hit of antioxidants, while torn mint leaves keep every bite feeling light and alive. The real star of the dressing is the turmeric-ginger combination — both ingredients are widely recognized for their inflammation-fighting properties, and whisking them into a lime and olive oil vinaigrette is one of the smartest ways to work them into a meal without any bitterness. Quinoa forms a satisfying, protein-rich base that soaks up all that citrusy dressing beautifully, and raw pumpkin seeds add just enough crunch to make the texture genuinely interesting. Everything in this bowl — from the extra-virgin olive oil to the raw honey — is chosen with purpose, so you're not just eating something that tastes good, you're eating something that actively supports your body. It serves four, making it an easy option for meal prep or a vibrant side at the dinner table. Toss it together, taste as you go, and don't be surprised when people ask you for the recipe.
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- 1 large ripe mango, peeled and diced (about 1 ½ cups)
- 1 cup pomegranate arils
- ½ cup fresh mint leaves, roughly torn
- 3 scallions (green tops only), thinly sliced
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- salt and pepper, to taste
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible, about 13–15 minutes.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes until no longer steaming.
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