Red Meat Allergy Friendly Pomegranate & Mango Quinoa Salad with Mint

Total time45 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Pomegranate & Mango Quinoa Salad with Mint

Bright, jewel-toned, and bursting with tropical sweetness, this quinoa salad is the kind of bowl that makes people stop and ask what's in it. Juicy mango and ruby pomegranate arils bring natural sweetness and a pop of color, while torn fresh mint and scallion greens keep every bite feeling light and lively. The turmeric-ginger lime dressing ties it all together with a warm, citrusy kick that somehow makes the whole thing taste even more vibrant than it looks. Because this dish is built entirely around plant-based ingredients — quinoa, fruit, seeds, and fresh herbs — it's naturally free from any red meat or animal-derived proteins, so there's zero guesswork about what's in your bowl. Pumpkin seeds add a satisfying crunch and a little staying power without complicating the ingredient list. It works beautifully as a standalone lunch or as a side dish alongside grilled fish or roasted vegetables. Whether you're cooking for someone with a red meat allergy or just craving something fresh and nourishing, this salad delivers on every front.

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
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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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