Pecan Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. The smoked paprika and cumin in the dressing give it a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Lime juice ties everything together with just enough acidity to make each bite feel lively and refreshing. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying option — every ingredient is straightforward, and there's no need to swap or substitute a thing. Dry-roasted pumpkin seeds bring that satisfying crunch you'd want from any nut-topped salad, without the worry. Spreading the cooked quinoa out to cool before tossing keeps the grains fluffy and separate, so the dressing coats everything evenly rather than turning the bowl into a soggy mess. It's equally good served right away or chilled for a couple of hours, making it a smart pick for meal prep or a casual summer 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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