Caffeine Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on celebration of color and texture, layering sweet ripe mango, crisp cucumber, and red bell pepper over fluffy quinoa with a bold, smoky dressing that ties everything together. Smoked paprika and cumin give the lime vinaigrette a deep, savory warmth that makes each bite feel far more complex than the ingredient list suggests. Turmeric adds a golden hue and earthy undertone, while fresh cilantro and scallion greens keep things bright and lively. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or swap anything out — it just works as written. The trick to getting those beautifully separate, non-clumpy grains is spreading the cooked quinoa out to cool before dressing it, a small step that makes a big difference in the final texture. Dry-roasted pumpkin seeds go on last to preserve their satisfying crunch, making every forkful a little more interesting. Whether you serve it straight away or let it chill for a couple of hours, this salad is the kind of dish that disappears fast.
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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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