
This vibrant grain salad is a serious crowd-pleaser — sweet, smoky, and bright all at once, with juicy mango, crisp cucumber, and red bell pepper tumbling together over fluffy quinoa. The smoked paprika and cumin dressing is the real star, bringing a warm, earthy depth that plays beautifully against the fresh lime juice and ripe fruit. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — just straightforward, feel-good cooking. Spreading the cooked quinoa out to cool before tossing keeps the grains light and separate, which means the dressing coats everything evenly instead of turning into a soggy clump. The pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the whole bowl. It works equally well as a make-ahead lunch or a showstopping side at a summer gathering — just hold the pepitas until you're ready to serve so they stay perfectly crisp.
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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.
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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