Pistachio Free Smoky Paprika Quinoa and Mango Salad
Bright, tropical, and deeply savory all at once, this quinoa salad is the kind of dish that disappears fast at a potluck or weeknight dinner table. Juicy mango and crisp cucumber play off the smoky, cumin-spiced dressing in a way that feels genuinely exciting rather than like a side dish afterthought. The smoked paprika and turmeric give the whole bowl a gorgeous warm color and a depth of flavor that punches well above the ingredient list. Pumpkin seeds bring the crunch and a satisfying nuttiness — a smart swap that keeps things completely free of tree nuts without sacrificing any texture or richness. The lime-forward dressing ties everything together and doubles as a light marinade if you let the salad sit in the fridge for a bit before serving. Spreading the cooked quinoa out to cool before tossing is a small step that makes a real difference, keeping every grain fluffy and separate rather than clumped. Whether you serve it straight away or prep it ahead, this is a vibrant, crowd-pleasing bowl that needs absolutely nothing added to it.
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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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