Sesame 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 you spent hours on it but comes together with minimal effort. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and sliced scallion greens keep everything tasting clean and vibrant. The pumpkin seeds add a satisfying crunch that makes each bite feel complete — no tahini, no sesame oil, no hidden sesame-based ingredients anywhere in sight. That matters more than it might seem, since sesame has a way of sneaking into dressings and grain salads through store-bought sauces or pre-seasoned blends. Here, the dressing is whisked together from scratch with olive oil, fresh lime juice, honey, turmeric, and ginger — simple pantry staples that deliver a warm, citrusy punch without any cross-contact concerns. The quinoa itself is cooked low and slow until every grain is fluffy and fully cooled before the toss, which keeps the salad light rather than heavy or clumped. It works beautifully as a standalone lunch, a vibrant 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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