MSG Free 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 scallion greens keep every bite feeling light and alive. The dressing is a simple whisk of olive oil, fresh lime juice, honey, turmeric, and ginger — every single ingredient is whole and recognizable, with zero processed flavor enhancers hiding anywhere in the mix. That matters a lot when you're trying to avoid monosodium glutamate, because it often lurks in packaged dressings, spice blends, and seasoning packets under names that aren't always obvious. Here, you're building flavor entirely from scratch, so you stay in full control. A handful of raw pumpkin seeds adds a satisfying crunch that rounds out the textures beautifully. Serve it as a vibrant main or a stunning side — either way, it's going to disappear fast.
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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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