Pescatarian Smoky Paprika Quinoa and Mango Salad
Bright, bold, and packed with texture, this grain salad is the kind of dish that makes you genuinely excited about eating something wholesome. Juicy diced mango and crisp cucumber bring a refreshing sweetness, while smoked paprika and cumin in the dressing give the whole bowl a warm, earthy depth that feels anything but boring. The lime juice ties everything together with a zippy acidity that keeps each bite lively from start to finish. Cooling the quinoa properly before tossing is the small but important step that keeps the grains fluffy and separate rather than clumped, so the dressing coats everything evenly. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the flavors beautifully. This is an effortlessly plant-forward meal that fits comfortably into a pescatarian lifestyle without requiring any substitutions or workarounds — every ingredient is exactly what it says it is. Make it ahead for a weekday lunch or bring it to a gathering and watch it disappear fast.
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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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