Dairy Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with contrasting textures, this quinoa salad is the kind of dish that looks like you spent hours on it but comes together with surprisingly little effort. 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 toasted pumpkin seeds add a satisfying crunch that makes this feel like a complete, nourishing meal rather than a simple side. What really ties it all together is the lime and olive oil dressing, warmed up with ground turmeric and ginger for a subtle, golden depth that pairs beautifully with the fruit. Every single ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label — it just works as written. Serve it slightly chilled or at room temperature, and don't be surprised when people ask for the recipe before they've even finished their first bowl.
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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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