Paraben Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a riot of color and flavor — sweet mango, crisp cucumber, smoky paprika, and a bright lime dressing all coming together over fluffy quinoa. Every single ingredient here is a whole, recognizable food: fresh produce, spices, olive oil, and seeds, with no preservatives or synthetic additives that tend to sneak into packaged dressings and store-bought grain bowls. That matters a lot when you're being careful about what goes into your body, and cooking from scratch like this is the most reliable way to stay in control. The smoked paprika and cumin give the dressing a warm, almost barbecue-like depth that plays beautifully against the juicy mango and cool cucumber. Spreading the cooked quinoa out to cool before tossing is a small but smart step — it keeps the grains dry and separate so the dressing coats everything evenly rather than turning the bowl soggy. A handful of dry-roasted pumpkin seeds scattered on top adds a satisfying crunch and a little extra protein to round out the dish. It works as a light lunch on its own or as a stunning side that holds up well in the fridge for a couple of hours.
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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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