Oats Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with tropical sweetness, this quinoa salad is the kind of dish that makes people stop and ask what's in it. Juicy mango and ruby pomegranate arils bring a gorgeous contrast of flavors, while fresh mint and scallion greens keep everything feeling light and vibrant. The turmeric-lime dressing ties it all together with a warm, citrusy kick that's genuinely hard to stop eating. Quinoa is the perfect grain-free base here — naturally free from oats and any cross-contamination concerns that can come with packaged grain blends — so it's a reliable, wholesome foundation you can feel good about. Crunchy pumpkin seeds add just enough texture to make every forkful interesting. It comes together with simple pantry staples and no complicated techniques, just good ingredients treated well. Whether you're serving it as a main or a side, this salad is colorful enough to be the centerpiece of any 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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