Celery Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Juicy mango, crisp cucumber, and sweet red bell pepper come together with fluffy quinoa for a combination that hits every texture you want in a salad. The dressing is where the real magic happens — smoked paprika, cumin, and turmeric give it a warm, earthy depth that plays beautifully against the bright lime juice. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Scallion greens keep the allium flavor light and fresh without any of the usual suspects that can sneak into store-bought grain salads. A handful of dry-roasted pumpkin seeds scattered on top adds a satisfying crunch that makes this feel like a complete, restaurant-worthy meal. It works as a vibrant side or a satisfying main, and it holds up well in the fridge for a couple of hours if you're prepping ahead.
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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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