Pecan 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 sliced scallion greens keep every bite feeling light and alive. The dressing — a quick whisk of olive oil, lime juice, honey, turmeric, and ginger — ties it all together with a warm, citrusy kick that soaks beautifully into the fluffy quinoa. Pumpkin seeds add a satisfying crunch without any of the cross-contamination concerns that can come with tree nuts, making this a genuinely worry-free choice for anyone navigating nut allergies at the table. The trick to getting the texture just right is spreading the cooked quinoa out to cool before tossing, so the grains stay distinct and never clump under the dressing. It works equally well as a vibrant side dish or a light standalone lunch, and the colors alone make it a showstopper at any gathering. Fresh, wholesome, and completely free of pecan-related stress — this one earns a permanent spot in the rotation.
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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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