Beef Free Pomegranate & Mango Quinoa Salad with Mint
Jewel-toned and bursting with bright, tropical flavor, this quinoa salad is the kind of dish that makes people stop and stare before they even take a bite. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and sliced scallion greens keep every forkful lively and aromatic. The toasted pumpkin seeds add just enough crunch to make the whole bowl feel satisfying and substantial. A golden turmeric-ginger dressing whisked together with lime juice and honey ties everything together with a warm, citrusy kick that's anything but ordinary. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your bowl. It's an ideal centerpiece for a light lunch, a potluck contribution, or a vibrant side that holds up beautifully even after sitting for a bit.
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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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