Brazil Nut 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 fuss. The smoked paprika and cumin in the dressing give it a warm, earthy backbone that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. A hit of fresh lime juice ties everything together and keeps each bite feeling light and vibrant. Every single ingredient in this recipe is naturally free from brazil nuts, with no need to swap anything out or second-guess a label — just straightforward, whole-food cooking. The pumpkin seeds scattered on top add a satisfying crunch and a little extra protein, making this feel like a complete meal rather than just a side. Spread the cooked quinoa out to cool before tossing so the grains stay fluffy and separate, soaking up that paprika-lime dressing instead of clumping together. It holds up well in the fridge for a couple of hours, making it a great option for meal prep or a make-ahead lunch.
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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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