Walnut 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 it took serious effort but comes together with surprisingly little fuss. Juicy mango and ruby pomegranate arils bring natural sweetness, while torn fresh mint and sliced scallion greens keep every bite feeling light and lively. The turmeric-ginger lime dressing ties it all together with a warm, citrusy kick that makes the whole bowl sing. For anyone navigating nut allergies or sensitivities, salads with seeds can be a minefield — many recipes casually toss in walnuts or mixed nut blends without a second thought. Here, pumpkin seeds deliver that satisfying crunch and a boost of plant-based protein without any of those concerns, so you can serve it confidently at a gathering or pack it for lunch. Every ingredient is straightforward and easy to verify, which takes the guesswork out of meal prep entirely. Letting the quinoa cool before tossing is a small but important step — it keeps the mango fresh and prevents the mint from wilting into the dressing. The result is a salad that holds up beautifully and tastes just as good an hour after it's made as it does right out of the bowl.
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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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