Mediterranean Diet Friendly Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with contrasting textures, this grain 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 fresh mint and sliced scallion greens keep every bite feeling light and alive. The dressing is where things get really interesting — extra-virgin olive oil and fresh lime juice form the base, with a touch of honey, turmeric, and ginger adding warmth and depth without weighing anything down. Quinoa serves as the perfect foundation here, offering complete protein and a satisfying chew that makes this feel like a genuine meal rather than a side dish. Pumpkin seeds scattered throughout add a subtle nuttiness and just enough crunch to round out the whole bowl. This is exactly the kind of recipe that fits naturally into a plant-forward, whole-food approach to eating — every ingredient earns its place, and nothing processed sneaks in. Make it for a weekday lunch, bring it to a gathering, or serve it alongside grilled fish — it holds up beautifully and only gets better as the flavors meld.
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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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