Rye Free Smoky Paprika Quinoa and Mango Salad

Total time45 min

Prep time20 min

Cook time15 min

Rye Free Smoky Paprika Quinoa and Mango Salad

This vibrant salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber, and smoky paprika-lime dressing all coming together over fluffy quinoa. Quinoa is naturally free from rye and any of its relatives, making it a fantastic grain alternative that holds up beautifully in a salad without turning soggy or heavy. The dressing is built entirely from olive oil, fresh lime juice, and warm spices, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking in. Cooling the quinoa properly before tossing everything together is the secret move here — it keeps the grains light and separate so every bite has the right balance of chew and crunch. Dry-roasted pumpkin seeds scattered on top add a satisfying nuttiness and a little extra protein without complicating the ingredient list. The whole thing is bright, a little smoky, and just filling enough to work as a standalone lunch or a stunning side at your next gathering.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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