Gut Friendly Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa and mango salad is the kind of bowl that makes eating well feel genuinely exciting. Quinoa is a gut-friendly powerhouse — it's a complete protein and a good source of fiber, and rinsing it before cooking helps remove any residue that can cause digestive irritation for sensitive stomachs. The dressing leans on extra-virgin olive oil and fresh lime juice, both gentle on the gut, while smoked paprika, cumin, and turmeric bring deep, warming flavor without any harsh additives or preservatives to worry about. Ripe mango and crisp cucumber add natural sweetness and hydration, and using only the green tops of the scallions keeps things easier to digest than the bulb. Pumpkin seeds scattered on top give you a satisfying crunch along with a hit of magnesium and healthy fats. Everything here is whole, recognizable, and free from the processed ingredients that tend to throw digestion off track. It's the kind of salad you'll want to keep in rotation all week.
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!