Rice Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that makes you forget you ever needed rice in the first place. Quinoa steps in as the hearty, protein-rich base, cooking up into fluffy, separate grains that soak up every bit of that smoked paprika and lime dressing. The combination of sweet ripe mango, crisp cucumber, and red bell pepper gives you a gorgeous mix of textures and colors that looks as good as it tastes. A whisked dressing of olive oil, fresh lime juice, cumin, and turmeric ties everything together with a warm, citrusy depth that feels anything but ordinary. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the whole bowl. It works beautifully as a standalone lunch or alongside grilled proteins, and it holds up well in the fridge for a couple of hours — just save the pepitas for the last minute so they stay perfectly crisp.
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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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