Thai Quinoa Salad
A summery quinoa salad with mango, avocado, peanuts, and basil, served with a sweet and salty peanut sauce.
Servings: 6 people
Ingredients
Quinoa Salad
- 1 cup quinoa
- 10 ounces frozen mango thawed
- 1 avocado
- ½ cup basil chopped
- ¼ cup peanuts chopped
Peanut Sauce
- ¼ cup smooth peanut butter
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha
Instructions
- Add quinoa and 2 cups of water to a medium pot. Bring to a boil, then cover and simmer for 15 minutes. When done, remove the lid and fluff the quinoa with a fork. Let cool while you prepare the rest of the ingredients.
- Chop any large mango pieces and dice the avocado (see notes). Chop the basil and peanuts.
- Combine all of the peanut sauce ingredients together in a medium bowl or measuring cup. Stir vigorously to combine and create a smooth, creamy sauce.
- Add the quinoa to a serving dish and stir in the mango, avocado (if using immediately), basil, and peanuts. Drizzle a little peanut sauce on top, and then serve the rest of the sauce on the side.
Notes
- If you plan to serve this dish later, wait to open and dice the avocado until serving. If you plan to save leftovers, keep the avocado on the side and add desired amount to your bowl. Save the rest of the avocado by spritzing some lemon or lime juice on top and store in an airtight container.