Xanthan Gum 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 it took serious effort but comes together with minimal 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 dressing is a simple whisk of olive oil, lime juice, honey, turmeric, and ginger — nothing processed, nothing mysterious, just clean pantry staples that emulsify beautifully on their own. For anyone navigating xanthan gum sensitivities, this recipe is a natural fit because every single component is whole and unprocessed — no packaged dressings, no thickened sauces, no ingredient lists to scrutinize. Xanthan gum often sneaks into bottled dressings and pre-seasoned grain blends, so making everything from scratch here genuinely matters. The quinoa is simply cooked in salted water, and the dressing gets its body from the emulsification of olive oil and fresh lime juice alone. Crunchy raw pepitas add a satisfying nuttiness that rounds out the salad without any additives. It's the kind of recipe you'll want to keep on rotation all year long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!