Soy Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a full-on flavor party, layering sweet ripe mango, crisp cucumber, and smoky paprika-lime dressing over fluffy quinoa for a dish that feels both refreshing and deeply satisfying. The smoked paprika and cumin in the dressing do serious heavy lifting, giving the whole bowl a warm, earthy backbone that balances beautifully against the bright citrus and juicy fruit. Every single ingredient here is naturally free from soy — no tamari swaps, no hidden legume proteins, just whole foods that happen to work together brilliantly. Soy shows up in so many store-bought dressings and grain pouches under sneaky names, so making this from scratch with olive oil and fresh lime juice keeps things clean and worry-free. Spreading the quinoa out to cool before tossing is a small but smart step that keeps the grains dry and separate, so the dressing coats everything evenly rather than turning the bowl soggy. The dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a little extra protein, and the tip to add them just before serving means they stay perfectly crisp. Whether you're packing it for lunch or bringing it to a summer gathering, this salad holds up beautifully and looks as good as it tastes.
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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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