Macadamia Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on flavor party, layering sweet ripe mango, crisp cucumber, and smoky paprika-lime dressing over fluffy quinoa for a dish that feels both fresh and satisfying. The smoked paprika and cumin give the dressing a warm, almost grilled depth that plays beautifully against the brightness of fresh lime juice and juicy fruit. Every ingredient here is straightforward and naturally free from tree nut concerns — no swaps or substitutions needed, just clean, whole-food cooking from start to finish. Cooling the quinoa properly before tossing is the little trick that keeps the grains light and separate rather than clumped, so the dressing coats everything evenly. Dry-roasted pumpkin seeds bring the crunch and a subtle nuttiness without any of the worry that can come with mixed nut toppings at restaurants or store-bought salads. It works beautifully as a standalone lunch, a colorful side at a cookout, or a make-ahead meal prepped a couple of hours ahead — just hold the pepitas until you're ready to serve so they stay perfectly 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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