Carrageenan Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with contrasting textures, this grain salad is the kind of dish that earns compliments before anyone even takes a bite. Juicy mango and ruby pomegranate arils sit alongside fluffy quinoa, crunchy pepitas, and a generous handful of fresh mint — every forkful hits a different note. The turmeric-lime dressing ties it all together with a warm, citrusy kick that feels anything but ordinary. Carrageenan, a thickening additive that sneaks into a surprising number of packaged dressings and processed foods, is a complete non-issue here because everything is made from scratch with whole, recognizable ingredients. The dressing is simply whisked together from olive oil, fresh lime juice, honey, and spices — nothing hidden, nothing processed. It works beautifully as a light lunch, a vibrant side at a summer gathering, or meal-prepped ahead since the quinoa holds up well once cooled. Clean, colorful, and genuinely delicious, this is the kind of recipe that makes eating carefully feel like a treat rather than a compromise.
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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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