Rye Free Pomegranate & Mango Quinoa Salad with Mint

Total time45 min

Prep time20 min

Cook time15 min

Rye 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 hours on it but comes together with surprisingly little effort. 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 somehow makes the whole bowl taste even more vibrant. Quinoa is a naturally grain-diverse base that sidesteps the rye found in so many packaged salad kits, flavored grains, and store-bought dressings, making this a genuinely worry-free option when you're cooking for someone with a rye sensitivity. Every ingredient here is straightforward and easy to source, with no hidden grains lurking in the mix. The crunchy raw pumpkin seeds add a satisfying finish that rounds out the salad without any of the usual crouton or cracker additions that could complicate things. Whether you're serving it as a main or a generous side, this one is colorful enough to steal the show at any table.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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