Mediterranean Diet Friendly Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a textbook example of how good eating can feel genuinely exciting rather than like a compromise. Juicy mango and crisp cucumber bring sweetness and crunch, while smoked paprika and cumin in the dressing add a warm, earthy depth that keeps every bite interesting. Extra-virgin olive oil and fresh lime juice form the backbone of the dressing — exactly the kind of simple, whole-food fat-and-acid pairing that makes this style of eating so satisfying and sustainable. Quinoa pulls its weight here as a complete protein and a hearty base that soaks up all those bold spices beautifully. Dry-roasted pumpkin seeds scattered on top add a final layer of texture and a subtle nuttiness that ties the whole bowl together. The technique of spreading the cooked quinoa to cool before dressing it is a small but smart step — it keeps the grains fluffy and separate so nothing turns soggy. Make it ahead for a weekday lunch or bring it to a gathering; it holds up well and looks stunning on the 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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