Nitrate & Nitrite Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on flavor celebration — sweet mango, crisp cucumber, and smoky paprika-lime dressing all tumbling together over fluffy quinoa. Every single ingredient here is whole and unprocessed, so you never have to second-guess a label or worry about hidden preservatives sneaking into your bowl. The smokiness comes entirely from smoked paprika and cumin, which means you get that deep, savory depth without relying on cured meats or processed flavor shortcuts that so often carry unwanted additives. Toasted pumpkin seeds add a satisfying crunch at the end, and the fresh cilantro and scallion greens keep everything bright and lively. The dressing — just olive oil, lime juice, and spices — pulls the whole thing together in a way that feels restaurant-worthy but takes almost no effort to whisk up. It works beautifully as a light lunch, a colorful side, or something to meal-prep and keep in the fridge for a couple of hours before the seeds go on. Clean, bold, and genuinely delicious.
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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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