Turkey 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 every bite feeling light and lively. The dressing — a zippy blend of lime juice, olive oil, honey, turmeric, and ginger — ties it all together with a warm, citrusy kick that's genuinely addictive. Toasted pumpkin seeds add just enough crunch to make the texture interesting from the first forkful to the last. Every single ingredient here is naturally free from poultry in any form, so there's no label-reading anxiety or ingredient swapping required. It works beautifully as a standalone lunch, a vibrant side at a dinner party, or a make-ahead meal that holds up well once dressed. This is the kind of salad that converts skeptics.
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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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