Red Meat Allergy Friendly Smoky Paprika Quinoa and Mango Salad
Bright, fresh, and packed with bold flavor, this quinoa and mango salad is the kind of dish that makes you forget you're eating something genuinely wholesome. The smoked paprika and cumin dressing brings a warm, earthy depth that plays beautifully against the sweetness of ripe mango and the cool crunch of cucumber. Every single ingredient here is naturally free from red meat, so there's no label-scanning or substitution stress — just straightforward, confident cooking. Quinoa serves as a satisfying, protein-rich base that keeps the salad hearty enough to stand on its own as a full meal. The lime juice brightens everything up, while toasted pumpkin seeds scattered on top add a nutty crunch that makes each bite a little more interesting than the last. It comes together in one bowl with minimal fuss, and it actually gets better as it sits, making it a smart choice for meal prep or a make-ahead lunch. Whether you're cooking for someone with dietary restrictions or just craving something vibrant and delicious, this salad delivers every time.
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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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