Paraben 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 surprisingly little fuss. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and a zippy lime-honey dressing keep every bite feeling light and alive. The turmeric and ginger in the dressing add a gentle warmth that ties the whole bowl together beautifully. For anyone navigating paraben-free eating, one of the trickiest challenges is avoiding the preservatives that sneak into packaged sauces, dressings, and processed grain products. This recipe sidesteps all of that by building everything from scratch — whole quinoa, fresh citrus, raw honey, and cold-pressed olive oil, with no bottled shortcuts required. Every ingredient here is whole and recognizable, which is exactly the kind of cooking that makes this lifestyle feel effortless rather than restrictive. The pumpkin seeds add a satisfying crunch and a boost of healthy fats, and using only the green tops of the scallions keeps the flavor fresh and mild. Serve it as a standalone lunch, a vibrant side at dinner, or pack it up for the next day — the flavors actually deepen as it sits.
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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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