Sesame Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and loaded with fresh produce, this quinoa salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. Sweet ripe mango plays beautifully against the warmth of smoked paprika and cumin in the lime dressing, while crisp cucumber and red bell pepper keep every bite lively. For anyone navigating a sesame allergy or sensitivity, grain-based salads can be a minefield — tahini sneaks into dressings, and toasted sesame oil shows up in places you'd never expect. Every single component here is naturally free of that concern, from the fluffy quinoa base to the olive oil and lime dressing that ties it all together. Pumpkin seeds bring the satisfying crunch you'd normally get from a sesame-heavy topping, without any of the worry. The trick to getting the grains just right is spreading them out to cool before tossing, so the dressing coats each one instead of turning the whole bowl into a clump. Make it ahead and keep the pepitas on the side — they stay perfectly crisp when scattered on just before serving.
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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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