Oats Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa and mango salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Juicy diced mango, crisp cucumber, and sweet red bell pepper come together with fluffy quinoa for a combination that hits every texture you want in a salad. The dressing is where the magic really happens — smoked paprika and cumin give it a warm, earthy depth that plays beautifully against the tartness of fresh lime juice. For anyone navigating grain sensitivities, quinoa is a naturally oat-free seed that delivers satisfying substance without any of the worry that comes with cross-contaminated grains hiding in store-bought salads. Every single ingredient here is straightforward and easy to verify, so you can cook with total confidence. A handful of dry-roasted pumpkin seeds scattered on top adds a satisfying crunch and a nutty richness that ties the whole bowl together. This one works just as well as a weekday lunch as it does a vibrant side at your next 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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