Xanthan Gum Free Smoky Paprika Quinoa and Mango Salad
This vibrant salad is a full-on celebration of color, texture, and bold flavor — sweet mango, crisp cucumber and red bell pepper, fluffy quinoa, and a smoky paprika-lime dressing that ties everything together beautifully. The dressing is whisked up from pantry staples like smoked paprika, cumin, turmeric, fresh lime juice, and olive oil, so there's nothing processed or mysterious hiding in it. That matters a lot when you're avoiding xanthan gum, which sneaks into a surprising number of bottled dressings and packaged grain blends as a thickener or stabilizer. Here, the dressing gets its body naturally from the emulsification of olive oil and citrus — no additives needed. Spreading the cooked quinoa out to cool before tossing keeps the grains light and separate, so every bite has that satisfying, slightly nutty chew rather than a gummy clump. A handful of dry-roasted pumpkin seeds scattered over the top adds a toasty crunch that makes this feel like a complete, restaurant-worthy dish. It's equally at home as a weeknight main or a make-ahead lunch you'll actually look forward to eating.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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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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