Anti Inflammatory Za'atar-Tahini Quinoa Mango Salad
This vibrant grain salad is a masterclass in building flavor from ingredients that also happen to do your body real favors. Juicy ripe mango and crisp cucumber bring sweetness and crunch, while fresh mint and parsley keep every bite feeling bright and alive. The dressing is where things get genuinely exciting — tahini, fresh lemon juice, extra virgin olive oil, and za'atar come together with a touch of honey and ground turmeric into something creamy, tangy, and deeply aromatic. Turmeric paired with black pepper is a well-known combination in anti-inflammatory eating, and here it pulls double duty as a flavor booster too. Toasted pumpkin seeds scattered over the top add a satisfying nuttiness and a little extra crunch that makes the whole bowl feel complete. It comes together in well under an hour and serves four, making it an easy weeknight win or a stunning dish to bring to a gathering. Eat it right away or let it chill for up to an hour — just hold the seeds until the last minute so they stay perfectly crisp.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- 1 tsp honey
Ingredient noteAdded 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 turmeric
- ¼ tsp ground black pepper
- 2–3 tbsp water, to thin
For the salad
- 1 large ripe mango, peeled and diced (about 1 ½ cups)
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh parsley, roughly chopped
- ¼ cup raw pumpkin seeds (pepitas)
- salt and pepper, to taste
Instructions
- 1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool to room temperature, about 10 minutes.
- 2
While the quinoa cools, make the dressing: whisk together the tahini, lemon juice, olive oil, za'atar, honey, turmeric, and black pepper in a small bowl until smooth. Add water 1 tbsp at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — it should flow off the whisk in a thin, steady ribbon.
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