BHA & BHT Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa and mango salad is the kind of dish that looks like it took way more effort than it actually did. The smoked paprika and cumin in the dressing give it a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Every single ingredient here is whole and unprocessed — fresh fruit, vegetables, spices, olive oil, and lime juice — so there are none of the synthetic preservatives like BHA or BHT that tend to sneak into packaged dressings, flavored grains, or pre-seasoned snack foods. That matters more than people realize, since those additives can hide in everything from bottled vinaigrettes to store-bought roasted seeds. Dry-roasted pumpkin seeds scattered over the top add a satisfying nuttiness and a little extra protein without any of the ingredient-label anxiety. The trick to getting the best texture is letting the quinoa cool and dry out before tossing — fluffy, separate grains soak up the dressing without turning mushy. It works beautifully as a make-ahead lunch or a vibrant side at dinner, and the colors alone will make everyone at the table reach for a spoon first.
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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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