Gut Friendly Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with fresh flavor, this quinoa salad is the kind of dish that makes eating well feel genuinely exciting. Quinoa serves as a complete protein base that's gentle on digestion, while the scallion greens (used instead of the harsher white and light green parts) keep the allium flavor mild and easy on the gut. Pomegranate arils and ripe mango bring natural sweetness and a serious dose of antioxidants, and the torn fresh mint adds a cooling lift that ties everything together beautifully. The turmeric-ginger dressing is where this salad really earns its gut-friendly credentials — both spices have long been celebrated for their soothing, anti-inflammatory properties, and here they're whisked into a zippy lime and olive oil vinaigrette that coats every grain. Raw pumpkin seeds add a satisfying crunch along with magnesium and healthy fats, rounding out a bowl that's as nourishing as it is colorful. Letting the quinoa cool before tossing is a small but smart step — it helps the grains stay fluffy and distinct rather than clumping into a dense mass. This one works equally well as a light lunch, a vibrant side, or a make-ahead meal that holds up beautifully in the fridge.
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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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