Ginger Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with color, this quinoa salad is the kind of dish that looks like you spent way more effort than you actually did. Juicy mango and crisp cucumber play beautifully against the warmth of smoked paprika and cumin in the dressing, while a squeeze of fresh lime ties everything together with a little zing. For anyone navigating a sensitivity to ginger, this recipe is a genuine win — the spice blend leans on paprika, cumin, and turmeric for all its depth, so there's nothing to swap out or second-guess. Spreading the cooked quinoa out to cool before tossing is a small step that makes a big difference, keeping every grain light and separate rather than clumped and heavy. The pumpkin seeds scattered on top add a satisfying crunch that makes each bite feel complete. It works beautifully as a standalone lunch, a vibrant side at a cookout, or a make-ahead meal that holds up well in the fridge for a couple of hours.
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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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