Lupin 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-lime dressing all coming together over fluffy quinoa. The smoked paprika and cumin give the dressing a warm, almost grilled depth that plays beautifully against the brightness of fresh lime juice and ripe mango. Pumpkin seeds scattered on top add a satisfying crunch that makes every bite feel complete. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged foods and salad kits, so building a dish entirely from whole, unprocessed ingredients like these is a genuinely smart move. Every component here — from the quinoa to the fresh herbs to the dry-roasted pepitas — is naturally free of that concern, no label-scanning required. The technique of spreading the cooked quinoa out to cool keeps the grains dry and separate, so the dressing coats everything evenly rather than turning the bowl soggy. It works beautifully as a make-ahead lunch or a stunning side dish that holds its own at any table.
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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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