Coconut Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks impressive but comes together with minimal fuss. The dressing is built around smoked paprika, cumin, and turmeric whisked into olive oil and fresh lime juice — no exotic pantry staples, just bold, layered flavor that coats every grain. Juicy mango, crisp cucumber, and sweet red bell pepper make each bite feel vibrant and satisfying, while the scallion greens and cilantro keep things fresh and a little herby. Pumpkin seeds scattered over the top add a nutty crunch that rounds out the whole bowl beautifully. Every single ingredient here is naturally free from coconut in any form — no coconut oil, coconut aminos, or coconut-based dressings that can sneak into grain salads like this one. The trick to getting the texture right is letting the quinoa cool and dry out properly before tossing, so the grains stay fluffy and separate rather than clumping under the dressing. It works just as well as a make-ahead lunch as it does alongside grilled proteins at dinner.
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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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