Breastfeeding Friendly Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and packed with ingredients that genuinely pull their weight nutritionally, this quinoa salad is the kind of meal that feels indulgent while doing a lot of quiet good. Quinoa brings complete protein and iron to the bowl, while pumpkin seeds add zinc and healthy fats — nutrients that matter a lot when your body is working overtime to produce milk. The pomegranate arils and fresh mango deliver a hit of vitamin C alongside natural sweetness that makes every forkful feel like a treat rather than a chore. Turmeric and ginger in the dressing give the whole thing a warm, golden depth without overpowering the fruit, and the torn mint keeps it tasting fresh and lively. Olive oil and lime juice tie everything together in a simple emulsified dressing that comes together in under a minute. It's the kind of salad you can make ahead, keep in the fridge, and actually look forward to eating during those hectic early weeks when cooking feels like a lot to ask of yourself.
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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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