Mustard Free Smoky Paprika Quinoa and Mango Salad
Bright, tropical, and deeply savory all at once, this quinoa salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. Juicy mango and crisp cucumber play off the smoky warmth of paprika and cumin in a way that feels genuinely exciting rather than predictable. The lime-forward dressing ties everything together without relying on any condiments that could sneak in hidden mustard — every ingredient here is straightforward and easy to verify. That matters more than people realize, since mustard shows up in a surprising number of store-bought dressings, spice blends, and even some pre-seasoned grains. Building the dressing from scratch with olive oil, fresh lime juice, and individual spices keeps full control in your hands. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a nutty richness that rounds out every bite. Whether you serve it straight away or let it chill for a couple of hours, this salad holds up beautifully and is just as good packed for lunch the next day.
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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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