Mustard 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 minimal effort. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and sliced scallion greens keep every bite feeling light and vibrant. The dressing is where things get really interesting — a simple whisk of olive oil, fresh lime juice, honey, turmeric, and ginger creates something tangy, warm, and just a little exotic, all without a drop of mustard or mustard-derived ingredients. That matters more than you might think, since bottled dressings and store-bought grain salads are notorious for sneaking in mustard powder or mustard oil as a background flavor booster. Here, every component is straightforward and easy to verify, so you can toss this together with total confidence. Toasted pumpkin seeds add a satisfying crunch that ties the whole bowl together. It works beautifully as a standalone lunch, a vibrant side at a summer gathering, or meal-prepped ahead and served cold straight from 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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