Emulsifier Free Smoky Paprika Quinoa and Mango Salad
This vibrant salad is a riot of color and bold flavor — smoky, citrusy, and just a little sweet from ripe mango, with satisfying crunch from toasted pumpkin seeds. The dressing comes together with nothing more than olive oil, fresh lime juice, and a handful of ground spices, so there's zero need for bottled condiments or store-bought vinaigrettes that often sneak in unwanted additives. Smoked paprika and cumin give the whole bowl a warm, almost grilled depth that plays beautifully against the cool cucumber and bright cilantro. Quinoa is the perfect base here — it cooks up light and fluffy, and when you spread it out to cool properly, every grain stays distinct and dry rather than gummy. Because every single component is whole and unprocessed, this is exactly the kind of recipe that makes eating with ingredient restrictions feel genuinely exciting rather than limiting. Toss it together for a weekday lunch, a potluck contribution, or a make-ahead dinner — just hold the pepitas until you're ready to serve so they keep their satisfying snap.
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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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