Quinoa Mango Thai Salad with a delicious Peanut Ginger Dressing! This refreshing summer salad is packed with so much flavor and makes a great lunch!
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.