Yeast Free Smoky Paprika Quinoa and Mango Salad
Bright, smoky, and packed with fresh produce, this quinoa and mango salad is the kind of dish that looks like it took way more effort than it actually did. The combination of sweet ripe mango, crisp cucumber, and red bell pepper against a warmly spiced dressing of smoked paprika, cumin, and turmeric is genuinely addictive. Lime juice does all the heavy lifting here as the acidic backbone of the dressing, which means there's no vinegar, no fermented ingredients, and nothing that would trip up a yeast-free approach. Quinoa is a naturally yeast-free grain alternative that cooks up light and fluffy, making it a far better base for this kind of salad than bread-based or fermented grain options. The dry-roasted pumpkin seeds scattered on top add a satisfying crunch and a little extra protein without complicating the ingredient list. Everything comes together in one bowl with simple, whole-food ingredients you can easily verify at the store. It works beautifully as a standalone lunch or a vibrant side dish alongside grilled proteins.
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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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