Eggless Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a serious crowd-pleaser, layering sweet ripe mango, crisp cucumber, and smoky paprika-lime dressing over fluffy quinoa for a bowl that feels both fresh and deeply satisfying. The smoked paprika and cumin in the dressing do a lot of heavy lifting, giving the whole dish a warm, complex backbone that makes it taste far more involved than it actually is. Every single ingredient here is naturally free from eggs, so there's no swapping, substituting, or label-scanning required — just straightforward, wholesome cooking. Cooling the quinoa properly before tossing is the little trick that keeps the grains light and separate rather than gummy, which makes a real difference in the final texture. The lime juice brightens everything up and balances the richness of the olive oil, while the dry-roasted pumpkin seeds scattered on top add a satisfying crunch in every bite. It works beautifully as a main or a side, and it holds up well in the fridge for a couple of hours, making it a smart choice for meal prep or entertaining.
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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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