Artificial Food Coloring Free Smoky Paprika Quinoa and Mango Salad
Every bit of color in this vibrant salad comes straight from real food — the golden glow of turmeric, the deep rust of smoked paprika, the sunshine yellow of ripe mango, and the bright red of fresh bell pepper. That matters more than you might think, because artificial dyes have a way of sneaking into packaged dressings, spice blends, and even pre-seasoned grains. Here, the dressing is whisked together from scratch using whole spices, fresh lime juice, and good olive oil, so you know exactly what's going in. The result is a smoky, citrusy, slightly sweet salad that tastes as bold as it looks. Fluffy quinoa soaks up the paprika-lime dressing beautifully, while cucumber and scallion greens keep things crisp and fresh against the juicy mango. A handful of dry-roasted pumpkin seeds scattered over the top adds a satisfying crunch and a nutty finish that ties the whole bowl together. It's the kind of dish that looks impressive at a cookout or lunch spread but comes together with nothing more than a saucepan, a mixing bowl, and a whisk.
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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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