Lupin 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 it took serious effort but comes together with minimal fuss. 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 pumpkin seeds add a satisfying crunch that makes this feel like a complete, nourishing meal rather than a simple side. A golden dressing of lime juice, olive oil, honey, turmeric, and ginger ties everything together with a warm, citrusy kick that's genuinely hard to stop eating. For anyone navigating lupin sensitivities, this recipe is a clean, worry-free choice from start to finish — every ingredient is straightforward and naturally free from the legume flours and seeds that can sneak into packaged dressings, grain blends, and store-bought salads. Quinoa is the perfect base here because it cooks up fluffy and light, absorbing the dressing beautifully once it's had a chance to cool. Spreading it out to cool before tossing is a small step that makes a big difference, keeping the salad fresh and vibrant rather than clumped or soggy. Serve it as a showstopping lunch, a potluck centerpiece, or a colorful side that genuinely earns its place on the table.
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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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