Zesty Spicy Thai Mango Quinoa Salad with Crunchy Peanuts

This Zesty Spicy Thai Mango Quinoa Salad is a vibrant dish that brings together fresh mango, quinoa, and crunchy peanuts, all tossed in a tangy dressing. Perfect as a light meal or a colorful side, this salad is bursting with flavors that will transport your taste buds to Thailand.

Using ripe mango enhances the sweetness, while the chili adds a delightful kick. The quinoa not only adds a nutty flavor but also makes this salad a protein powerhouse, making it a great option for a wholesome meal.

Zesty Spicy Thai Mango Quinoa Salad with Crunchy Peanuts

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup peanuts, roasted and chopped
• 1/4 cup fresh cilantro, chopped

FOR THE DRESSING

• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 1 tablespoon sriracha
• 1 tablespoon sesame oil

Instructions

1. Rinse quinoa under cold water and drain. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and let simmer for 15 minutes or until water is absorbed.
2. Once cooked, remove from heat and fluff quinoa with a fork. Let it cool to room temperature.
3. In a large bowl, combine the diced mango, red bell pepper, cucumber, red onion, peanuts, and cilantro.
4. In a separate bowl, whisk together lime juice, fish sauce, honey, sriracha, and sesame oil to create the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine. Add the cooled quinoa and mix until everything is well coated.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

Storage: This salad keeps well in the refrigerator for up to 3 days but is best enjoyed fresh. Substitution: Use grilled chicken or shrimp for added protein or swap the honey for agave syrup to make it vegan.

For an extra layer of flavor, consider adding fresh herbs like cilantro or mint. If you prefer a milder salad, reduce the amount of chili or opt for a sweet chili sauce instead. This salad can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh to retain the crunch of the veggies and peanuts.

To make it a complete meal, feel free to add grilled chicken or shrimp for some added protein!