MSG Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks like it took serious effort but comes together with nothing more than a pot, a bowl, and a good whisk. The dressing is built entirely from whole spices — smoked paprika, cumin, and turmeric — plus fresh lime juice and olive oil, so every bit of flavor comes from real, recognizable ingredients with no hidden additives to worry about. That matters more than people realize, since packaged dressings and seasoning blends are some of the sneakiest sources of unwanted flavor enhancers. Here, you're in complete control from start to finish. Sweet ripe mango, crisp cucumber, and red bell pepper bring color and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. The pumpkin seeds scattered on top add a satisfying nuttiness and a little texture that ties the whole bowl together. It works beautifully as a light lunch, a vibrant side, or something to meal-prep and pull from the fridge throughout the week.
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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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