Hazelnut 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 pumpkin seeds add a satisfying crunch that rounds out the whole bowl — and because this recipe calls for pepitas rather than any tree nuts, it's a genuinely safe and delicious option for anyone navigating nut allergies or sensitivities. The golden turmeric-lime dressing ties everything together with a warm, citrusy kick that's hard to stop eating. Letting the quinoa cool before tossing is the small but important step that keeps the salad from wilting and ensures the dressing coats every grain evenly. It works beautifully as a standalone lunch, a vibrant side at a dinner party, or a meal-prep staple that holds up well 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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