Carrageenan Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber and red bell pepper, and a smoky paprika-lime dressing that ties everything together beautifully. The whole thing is built from whole, unprocessed ingredients: quinoa, fresh produce, olive oil, and spices you likely already have on your shelf. That matters because carrageenan, a common thickener and stabilizer, tends to sneak into packaged dressings, flavored grains, and processed condiments — here, every component is made from scratch, so there's nothing hidden to worry about. The dressing is whisked together in minutes from lime juice, smoked paprika, cumin, and turmeric, giving you deep, layered flavor without reaching for a single bottle with a questionable ingredient list. Cooling the quinoa properly before tossing keeps the grains light and separate rather than clumped, which makes a real difference in the final texture. Pumpkin seeds scattered on top add a satisfying crunch and a little extra richness. It's the kind of salad that works as a main, a side, or a meal-prep staple you'll actually look forward to eating.
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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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