Gelatin Free Smoky Paprika Quinoa and Mango Salad
This vibrant salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber, and smoky paprika-laced quinoa all coming together in one seriously satisfying bowl. The dressing is where the magic happens: smoked paprika, cumin, and turmeric whisked with fresh lime juice and olive oil create something warm and citrusy that coats every grain beautifully. Because every single ingredient here is naturally plant-based and whole, there's no need to scrutinize labels for hidden animal-derived additives — it's clean and straightforward from start to finish. Spreading the cooked quinoa out to cool before tossing is a small but brilliant step that keeps the grains light and separate rather than clumping into a dense mass. The dry-roasted pumpkin seeds scattered on top add a satisfying crunch that plays perfectly against the juicy mango and tender quinoa. This is the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss and a single mixing bowl.
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!