Seed Oil Free Pomegranate & Mango Quinoa Salad with Mint
Bright, jewel-toned, and bursting with fresh flavor, this quinoa salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn mint leaves and sliced scallion greens keep everything tasting clean and vibrant. The dressing is where this recipe really shines for anyone avoiding industrially processed oils — it's built entirely on extra-virgin olive oil and fresh lime juice, so there's no canola, soybean, or sunflower oil anywhere in sight. Ground turmeric and ginger add a warm, earthy depth that ties the whole bowl together without overpowering the fruit. Raw pumpkin seeds give a satisfying crunch and a little protein boost, rounding out what is genuinely a complete and filling meal. Toss it together for a weekday lunch, a potluck contribution, or a colorful side at your next dinner — it travels well and only gets better as the flavors meld.
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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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