Cinnamon Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with fresh flavor, this quinoa salad is the kind of dish that looks like it took way more effort than it actually did. Juicy mango, ruby pomegranate arils, and torn fresh mint come together over fluffy quinoa for a combination that feels both refreshing and satisfying. The dressing leans on lime juice, turmeric, and a touch of ginger for warmth and depth — no cinnamon anywhere in sight, which makes it a genuinely safe and delicious option for anyone who needs to avoid that spice. So many "exotic" or fruit-forward salad dressings sneak in cinnamon for sweetness, but here the honey and lime do all that work beautifully on their own. The pumpkin seeds add a subtle crunch and a little nuttiness that rounds out every bite. It works as a light lunch, a vibrant side dish, or even a meal-prep staple since the flavors only get better as everything sits together.
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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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