Vegetarian Smoky Paprika Quinoa and Mango Salad
This salad is a serious crowd-pleaser — sweet, smoky, bright, and satisfying all at once. Ripe mango and crisp cucumber bring a juicy freshness that plays beautifully against the warmth of smoked paprika and cumin in the dressing. Fluffy quinoa soaks up every bit of that lime-spiked vinaigrette, making each forkful feel hearty without being heavy. The trick to getting the texture just right is spreading the cooked quinoa out to cool before tossing, so the grains stay dry and separate rather than clumping together. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a subtle nuttiness that ties the whole bowl together. It works equally well as a light main or a vibrant side, and it holds up beautifully in the fridge for a couple of hours — just save the pepitas for the last minute if you want that crunch to stick around.
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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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