Shellfish Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber, and smoky paprika-lime dressing all tumbling together over fluffy quinoa. The smoked paprika and cumin in the dressing do serious heavy lifting, giving the whole bowl a warm, almost grilled depth that you wouldn't expect from something so fresh and light. Pumpkin seeds scattered over the top add a satisfying crunch that makes every bite feel complete. Because every single ingredient here is naturally free from ocean-sourced proteins, there's zero guesswork — no label-scanning, no substitutions needed, just straightforward cooking with clean pantry staples. The technique of spreading the cooked quinoa out to cool and dry is a small but brilliant step that keeps the grains separate and prevents the dressing from turning things soggy. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a bright side dish alongside grilled proteins. Just hold the pepitas until you're ready to serve and you'll get that perfect crunch every single 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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