Citric Acid Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and packed with contrasting textures, this grain salad is the kind of dish that looks like it took way more effort than it actually did. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and sliced scallion greens keep every bite feeling light and alive. The pumpkin seeds add a satisfying crunch that makes this feel like a complete meal rather than a simple side. For anyone avoiding citric acid — which hides in everything from bottled dressings to packaged grain mixes — making this from scratch puts you fully in control. The dressing leans on fresh lime juice, extra-virgin olive oil, raw honey, and warm spices like turmeric and ginger, so there are no mystery additives or preservative blends to worry about. Spreading the cooked quinoa out to cool before tossing everything together is a small but smart step that keeps the salad fluffy rather than clumpy. The result is a vibrant, satisfying bowl that's as clean and straightforward as it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!