Cinnamon Free Smoky Paprika Quinoa and Mango Salad
Bright, tropical, and deeply savory all at once, this quinoa and mango salad is the kind of dish that looks impressive but comes together with minimal fuss. Smoked paprika does a lot of heavy lifting in the dressing, delivering that warm, slightly smoky depth that makes every bite feel intentional — no cinnamon required, and honestly, none missed. The lime juice keeps things lively and fresh, while cumin and turmeric round out the flavor without tipping into any spice territory that could be a problem for those avoiding cinnamon. Ripe mango brings natural sweetness that plays beautifully against the crisp cucumber and red bell pepper, and the scallion greens add a gentle bite without overwhelming the other flavors. Fluffy, properly cooled quinoa is the key to the texture here — spreading it out to dry before tossing means the grains stay separate and soak up the dressing rather than clumping together. A handful of dry-roasted pumpkin seeds scattered over the top adds a satisfying crunch that makes this feel like a complete, restaurant-worthy plate. It works as a standalone lunch, a vibrant side, or something you can prep ahead and pull from the fridge when you need a no-stress meal.
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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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