Almond Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks impressive on the table but comes together with minimal effort. The smoked paprika and cumin in the lime dressing give it a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Spreading the cooked quinoa out to cool before tossing everything together is a small but smart step — it keeps the grains light and separate so the salad never turns heavy or soggy. Pumpkin seeds bring a satisfying crunch and a boost of plant-based protein without any of the cross-contamination concerns that can come with tree nuts in packaged goods. Every single ingredient here is naturally free from almonds, so there's no label-scanning or substitution required — just straightforward, wholesome cooking. It works equally well as a vibrant side dish or a filling lunch on its own, and it holds up nicely in the fridge for a couple of hours if you're prepping ahead.
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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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