Coconut 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 you spent way more effort than you 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 lively. The dressing — a quick whisk of olive oil, fresh lime juice, honey, turmeric, and ginger — ties everything together with a warm, citrusy kick that's completely free of any coconut-derived ingredients. That matters more than it sounds, since coconut aminos, coconut oil, and coconut sugar have quietly crept into a huge number of "healthy" dressings and grain bowls. Here, every component is straightforward and easy to verify, so there's no label-scanning anxiety before you dig in. Pumpkin seeds add a satisfying crunch and a little extra protein, making this feel like a proper meal rather than a side. It's the kind of salad you'll want to bring to a potluck just to watch people ask for the recipe.
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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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