Anti Inflammatory Smoky Paprika Quinoa and Mango Salad
Bright, juicy mango meets smoky, spiced quinoa in a bowl that genuinely earns the word "vibrant." The dressing is where the magic happens — smoked paprika, cumin, and turmeric whisked together with fresh lime juice and extra-virgin olive oil create a warm, earthy coating that ties every ingredient together beautifully. Turmeric and cumin are both well-regarded for their anti-inflammatory properties, and here they pull double duty as flavor powerhouses rather than afterthoughts. Crisp red bell pepper, cool cucumber, and fresh cilantro keep things light and refreshing, while dry-roasted pumpkin seeds add a satisfying crunch at the very end. The technique of spreading the cooked quinoa out to cool before tossing is a small but important step — it keeps the grains fluffy and separate so the salad never turns heavy or gluey. This recipe makes four servings, which means it's just as practical for weekday meal prep as it is for a casual dinner spread. It's the kind of dish that looks impressive on the table but comes together with nothing more than a saucepan, a mixing bowl, and about thirty minutes of your time.
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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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