Vegan Smoky Paprika Quinoa and Mango Salad
This salad is a serious crowd-pleaser — sweet, smoky, bright, and satisfying all at once. Ripe mango brings a juicy tropical sweetness that plays beautifully against the smoked paprika and cumin in the dressing, while crisp cucumber and red bell pepper keep every bite fresh and lively. The quinoa is cooked low and slow until the germ rings appear, then spread out to cool so the grains stay fluffy and separate rather than clumping into a soggy mess. A lime-forward dressing with a hint of turmeric ties everything together with just enough tang to make you want another forkful. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this is the real deal from the ground up. Dry-roasted pepitas scattered on top add a satisfying crunch and a little extra protein, making this feel like a complete meal rather than just a side. Make it ahead and keep it chilled, but hold off on the pumpkin seeds until you're ready to serve for maximum texture.
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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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