Anti Inflammatory Pomegranate-Mint Turkey Quinoa Salad

Total time55 min

Prep time20 min

Cook time25 min

Anti Inflammatory Pomegranate-Mint Turkey Quinoa Salad

Bright, jewel-toned, and packed with ingredients that genuinely pull their weight, this grain-and-protein salad is the kind of meal that makes eating well feel effortless rather than obligatory. Ground turkey is seasoned with turmeric, cumin, and coriander — a trio that does double duty, delivering warm, aromatic flavor while leaning into the anti-inflammatory power of these well-studied spices. Quinoa cooked in low-sodium chicken broth forms a fluffy, satisfying base that keeps things light without leaving you hungry, and it serves four generously. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, and a touch of honey — no processed ingredients, no mystery additives, just clean flavor that ties everything together. Pomegranate arils burst with tart sweetness, cool cucumber adds crunch, and torn fresh mint lifts the whole bowl with an herby brightness that makes each bite feel alive. Dry-roasted pumpkin seeds finish things off with a satisfying nuttiness and a hit of healthy fats. It holds up beautifully in the fridge for up to three days, making it one of the smartest things you can prep on a Sunday afternoon.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups low-sodium chicken broth
¼ tsp salt

For the turkey

1 tbsp extra virgin olive oil
1 lb ground turkey
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground coriander
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp salt

For the salad

1 cup pomegranate arils (from 1 medium pomegranate or 1 store-bought 4.3 oz container)
1 english cucumber, diced
½ cup fresh mint leaves, roughly torn
3 scallions (green tops only), thinly sliced
¼ cup dry-roasted pumpkin seeds

Instructions

1
Combine the rinsed quinoa, chicken broth, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for 10 minutes.
2
While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 7–9 minutes. Drain any excess liquid from the pan.

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