Seed Oil Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of bowl that looks like it took serious effort but comes together with minimal fuss. The dressing is built entirely on extra-virgin olive oil and fresh lime juice, so there's no canola, sunflower, or soybean oil anywhere near this recipe — just clean, simple fat that lets the smoked paprika, cumin, and turmeric actually shine. Ripe mango brings natural sweetness that plays beautifully against the earthy spice blend, while crisp cucumber and red bell pepper keep every bite feeling fresh and lively. Letting the quinoa cool and dry out before tossing everything together is the small step that makes a big difference — you get fluffy, separate grains instead of a clumpy mess. Dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a little extra richness without relying on any processed oils. It works equally well as a standalone lunch or a vibrant side dish alongside grilled proteins. Add the pepitas right before serving and the texture stays perfect all the way to the last forkful.
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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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