Nutmeg Free Smoky Paprika Quinoa and Mango Salad
Bright, tropical, and packed with smoky depth, this quinoa salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Juicy mango, crisp cucumber, and sweet red bell pepper get tossed with fluffy quinoa and a punchy lime-smoked paprika dressing that ties everything together beautifully. The spice blend here — cumin, turmeric, and smoked paprika — delivers serious warmth and complexity without a trace of nutmeg, so anyone avoiding that particular spice can dig in completely worry-free. It's a great reminder that bold, layered flavor doesn't require the usual warming spice suspects. Spreading the cooked quinoa out to cool before dressing it is a small but smart step that keeps the grains light and separate rather than gummy. A handful of dry-roasted pumpkin seeds scattered over the top adds a satisfying crunch that plays perfectly against the soft mango and tender quinoa. Serve it fresh for maximum texture, or let it chill in the fridge for a couple of hours — it makes a fantastic make-ahead lunch or a crowd-pleasing side at any gathering.
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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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