Turkey Free Smoky Paprika Quinoa and Mango Salad
This vibrant grain salad is a celebration of bold, sunny flavors — smoky paprika and cumin in the dressing play beautifully against the sweetness of ripe mango, while crisp cucumber and red bell pepper keep every bite fresh and lively. The whole thing comes together with nothing but plants, grains, and pantry spices, so there's zero concern about poultry of any kind sneaking into the ingredient list. Quinoa forms the hearty, protein-rich base, cooked until each grain is fluffy and dry so it soaks up that lime-and-smoked-paprika dressing without turning soggy. A finishing scatter of dry-roasted pumpkin seeds adds a satisfying crunch that makes this feel like a complete, restaurant-worthy dish rather than a simple side. The dressing is whisked together in minutes and does double duty — seasoning the grains while tying the mango, scallions, and cilantro into one cohesive, craveable bowl. It works beautifully as a make-ahead lunch or a crowd-pleasing dish to bring to a gathering, and the bright turmeric-gold color alone is enough to make people stop and ask what's in it.
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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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