Hazelnut 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 on the table but comes together with minimal fuss. The smoked paprika and cumin dressing gives the whole bowl a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Every single ingredient here is naturally free from tree nut concerns — no hidden hazelnut oils, no nut-based dressings, no cross-contamination worries lurking in a store-bought sauce. The pumpkin seeds bring that satisfying crunch and a little extra protein without stepping anywhere near the nut family. Fluffing the quinoa and letting it cool before tossing keeps the grains light and separate, so the dressing coats everything evenly rather than turning the bowl into a soggy mess. It works beautifully as a standalone lunch or a vibrant side at a summer gathering, and it holds up well in the fridge for a couple of hours if you need to get ahead — just save the pepitas for the last minute to keep them crisp.
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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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