Wheat Free Smoky Paprika Quinoa and Mango Salad
This vibrant salad is a full-on flavor party — smoky, citrusy, and sweet all at once, with juicy mango, crisp cucumber, and red bell pepper tumbling together over fluffy quinoa. The smoked paprika and cumin in the lime dressing give it a warm, almost grilled depth that you wouldn't expect from something this fresh and colorful. Quinoa is a naturally grain-free seed that cooks up light and separate, making it a brilliant base for anyone navigating wheat and gluten concerns without wanting to sacrifice substance. Every single ingredient here — from the pumpkin seeds to the scallion greens — is straightforwardly whole-food and safe, so there's no label-squinting required. The trick to getting those dry, fluffy grains is spreading the cooked quinoa out to cool before dressing it, which keeps the whole salad from turning soggy. A handful of dry-roasted pepitas scattered on top at the last minute adds a satisfying crunch that ties everything together. It works beautifully as a standalone lunch or a bold side dish that will absolutely upstage whatever else is on the table.
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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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