Mushroom Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa salad is the kind of dish that looks impressive but comes together with minimal fuss. The smoked paprika and cumin in the dressing give it a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Every single ingredient here is completely free of fungi — no mushrooms, no mushroom-derived powders, no hidden umami boosters — just clean, whole-food flavor from start to finish. That's actually a bigger deal than it sounds, since many grain salads and packaged dressings sneak in mushroom extract for savory depth, but this one builds that complexity naturally through spice. Fluffy, properly cooled quinoa is the key to keeping the texture light rather than gummy, and the step of spreading it out to dry before dressing makes a real difference. The pumpkin seeds scattered on top add a satisfying crunch and a little richness that rounds everything out. Serve it right away for maximum texture, or let it chill for a couple of hours — it holds up beautifully either way.
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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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