Peanut Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and packed with contrasting textures, this quinoa salad is the kind of dish that looks like you spent way more effort than you actually did. 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 pumpkin seeds add a satisfying crunch and a subtle nuttiness — all without a single peanut in sight, making this a genuinely worry-free option for anyone navigating nut-related restrictions. The golden turmeric-lime dressing ties everything together with a warm, citrusy kick that somehow makes the whole bowl taste even more vibrant. Cooling the quinoa before tossing is the small but important step that keeps the salad from wilting and ensures the dressing clings evenly to every grain. It works beautifully as a standalone lunch, a colorful side at a dinner party, or meal-prepped ahead for the week.
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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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