Artificial Flavors Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with natural sweetness, this quinoa salad is the kind of dish that makes people stop and stare before they even take a bite. Every ingredient here is exactly what it says it is — ripe mango, fresh pomegranate arils, torn mint leaves, and a dressing built from real lime juice, olive oil, raw honey, and ground spices. There are no flavor packets, no bottled dressings with mystery additives, and no shortcuts that sneak in synthetic taste enhancers. The turmeric and ginger bring warmth and depth the honest way, straight from the spice jar, while the lime juice keeps everything bright and lively. Pumpkin seeds add a satisfying crunch, and the scallion greens give just enough savory contrast to balance all that gorgeous fruit. It comes together easily and travels well, making it a reliable choice for lunches, potlucks, or a light dinner when you want something that feels as good as it tastes.
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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
- 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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