Low Iodine Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with fresh flavor, this quinoa salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn mint leaves and sliced scallion greens keep every bite feeling light and vibrant. 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 iodine-heavy ingredients. For anyone navigating a low-iodine eating plan, grain-based salads can be tricky when they rely on iodized salt or seafood-derived add-ins, but this one sidesteps all of that naturally. The recipe calls specifically for plain salt (not iodized table salt, so just reach for kosher or non-iodized), and every other component — quinoa, fresh fruit, raw pumpkin seeds, herbs — fits comfortably within low-iodine guidelines. Pumpkin seeds add a satisfying crunch and a little plant-based protein without any of the usual concerns. It's a genuinely crowd-pleasing bowl that happens to work beautifully for your dietary needs, not one that feels like a compromise.
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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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