High Fructose Corn Syrup Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks impressive but comes together with minimal fuss. The dressing is built entirely from scratch — olive oil, fresh lime juice, and a trio of warm spices — so there's zero chance of sneaking in any unwanted sweeteners that tend to hide in bottled dressings and store-bought sauces. Smoked paprika does serious heavy lifting here, lending a subtle depth that plays beautifully against the sweetness of ripe mango and the cool crunch of English cucumber. Letting the quinoa cool properly before tossing everything together is the small step that keeps the grains fluffy and distinct rather than gummy, and it makes a real difference in the final texture. Pumpkin seeds scattered over the top add a satisfying crunch and a nutty richness that rounds out every bite. This is the kind of salad that works as a light lunch, a vibrant side, or even a meal-prep staple since it holds up well in the fridge for a couple of hours. Every ingredient is whole and recognizable, which means you can eat confidently without squinting at a label.
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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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