Low Sugar Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber and red bell pepper, fluffy quinoa, and a smoky, citrusy dressing that ties everything together beautifully. The sweetness here comes entirely from ripe mangoes, so there's no added sugar hiding in the dressing or anywhere else on the ingredient list. Fresh lime juice and smoked paprika do the heavy lifting, giving you that bright, complex flavor without any sweeteners you didn't ask for. It's the kind of dish that makes you realize you don't need a drop of honey or agave to make a dressing sing. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a nutty depth that rounds out every bite. Whether you're serving it as a light lunch or a side at a summer cookout, it holds up well in the fridge for a couple of hours — just save the pepitas for 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 extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 ripe mangoes, peeled and diced (about 2 cups)
- 1 red bell pepper, diced
- 1 english cucumber, diced
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup dry-roasted pumpkin seeds (pepitas)
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 water is fully absorbed and the quinoa's 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 5 minutes — the grains should feel dry and separate, not clumped.
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