Fish Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa salad is the kind of dish that looks impressive but comes together with minimal fuss. The smoked paprika and cumin in the dressing give the whole bowl a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. A hit of fresh lime juice ties everything together and keeps the flavors lively from the first bite to the last. Every single ingredient here is naturally free from seafood and fish — no label-checking required, no hidden anchovy paste lurking in a store-bought dressing. Fluffy, cooled quinoa acts as the perfect base, soaking up that golden turmeric-kissed vinaigrette without turning soggy. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a little extra protein, making this feel like a complete, nourishing meal rather than just a side. It's the kind of salad you'll want to bring to every potluck and keep on rotation all summer long.
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!