Fresh, bright, and straightforward to put together, Quinoa Mango Thai Salad with Peanut Ginger Dressing is a vegetarian recipe made with quinoa, red pepper, and carrots in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 8 as a side
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1 cup quinoa (uncooked, rinsed very well, I usually rinse quinoa for 1-2 minutes)
- 1 large red pepper (sliced)
- 2 medium carrots (sliced)
- 3 stalks green onion (chopped)
- 2 large mangoes (diced)
- 1 jalapeño (de-seeded & sliced)
- 1/4 cup cilantro (chopped)
Peanut Ginger Dressing
- 5 tablespoons peanut butter
- 1.5 tablespoon soy sauce
- 1 tablespoon rice vinegar
- lime juice (around 1/4 cup, from 2 limes)
- 1 tablespoon ginger (minced)
- 2-3 tablespoons honey (or maple syrup)
- 1 teaspoon sesame oil
- 1/2 tablespoon sriracha (or to taste)
- roasted peanuts (to garnish, optional)
Method
- Start by cooking the quinoa. I used my Instant Pot and cooked 1 cup quinoa with 1.5 cups water for 2 minutes on high pressure and then let the pressure release naturally. You can cook on stove-top as per instructions on the package.
- While the quinoa is cooking, chop all the veggies (pepper, carrots, green onion, jalapeno & cilantro) and the mango. Once everything is prepped, arrange it all in a big bowl.
- To make the dressing, add all the ingredients - peanut butter, soy sauce, rice vinegar, lime juice, ginger, honey, sesame oil and sriracha to a measuring cup or bowl.
- Whisk it all together until you have a smooth dressing.
- Pour the dressing over the prepared quinoa, veggies & mango. Toss the salad with the dressing. Garnish with peanuts (optional) and serve!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
