PCOS Friendly Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with color, this quinoa and mango salad is the kind of bowl that makes healthy eating feel genuinely exciting rather than like a compromise. Every ingredient here is pulling real weight for hormone balance — quinoa delivers complete protein and steady-releasing complex carbs that help keep blood sugar from spiking, which is exactly what matters most when managing PCOS. The smoked paprika and turmeric dressing isn't just there for flavor; both spices have well-documented anti-inflammatory properties that make them smart additions to a PCOS-supportive plate. Ripe mango and crisp red bell pepper bring natural sweetness alongside a serious hit of vitamin C, while the pumpkin seeds on top add zinc and healthy fats that round out the nutritional profile beautifully. Extra-virgin olive oil in the dressing keeps things heart-healthy and satisfying without relying on anything processed or inflammatory. The whole thing comes together without any complicated techniques — just fluffy cooled quinoa, a quick whisked dressing, and fresh produce tossed together in one bowl. It's vibrant enough to serve to guests and practical enough to prep ahead for a weekday lunch.
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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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