Artificial Flavors 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 but comes together with minimal fuss. Every bit of flavor here is built from real ingredients — smoked paprika, ground cumin, fresh lime juice — so you never have to second-guess what's actually in your bowl. That matters more than people realize, since packaged dressings and seasoning blends are notorious for sneaking in artificial flavor compounds that have no business being in a simple salad. The dressing is whisked together in minutes and delivers a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Fluffy quinoa acts as the perfect base, soaking up all that citrusy, spiced dressing without turning soggy. Dry-roasted pumpkin seeds scattered on top add a satisfying nuttiness and a little texture in every bite. It's a genuinely craveable bowl that proves clean, whole-food cooking doesn't have to sacrifice an ounce of flavor.
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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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