Citric Acid Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of bowl that looks like it took serious effort but comes together with minimal fuss. The dressing leans on fresh lime juice rather than any processed citric acid additives, so you know exactly what's going into it — no hidden preservatives or mystery acids lurking in a bottled vinaigrette. Smoked paprika and cumin give the whole thing a warm, earthy backbone that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Spreading the cooked quinoa out to cool before tossing keeps every grain light and separate, so the salad stays fresh and never turns soggy. Pumpkin seeds scattered on top add a satisfying crunch and a little extra richness that rounds out each bite. It works just as well as a make-ahead lunch as it does alongside grilled proteins at dinner — just hold the seeds until you're ready to serve so they stay perfectly crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!