Tuesday, May 28, 2013

Thai Quinoa Salad with Mango

Tis the season for Grilling and Salads.

The dressing on this salad alone, I could gobble up all in itself. I tasted the dressing and it made me close my eyes and say "Mmmm, that is good". 

I love Quinoa! It is fun to find new ways to make it. Just a few days ago, I made a Mexican Quinoa Salad with Chili Powder, Cilantro and other yummy adds. 

I hope you enjoy this recipe. I made it to take to a BBQ, but then we didn't end up going and now I have a huge bowl of it in my refrigerator. Who wants some salad?


1 cup Quinoa uncooked
1 cup cabbage, thinly sliced
2 mangoes, chopped
4-5 green onions, chopped
1/2 bunch of fresh cilantro, chopped (most of stems removed)
1 red bell pepper, chopped
2 large carrots, grated
1 Tb coconut oil
1/2 fresh lime or lemon 
Chopped peanuts, cashews, or almonds
Salt and Pepper to taste

1/4 cup natural peanut butter
2 tsp fresh ginger, grated
3 Tb soy sauce
1 Tb honey
1 Tb red wine vinegar
1 tsp olive oil

Cook Quinoa in 2 cups of water. Bring to boil and let absorb all water. Remove and stir in 1 Tb coconut oil. Let cool while making remainder of salad.

In bowl, make dressing. *The fresh ginger is SO good in this dressing. Stir together well with a fork or spoon, until well incorporated. Set aside. *If dressing is too thick, you can thin a little with some water.

In large bowl, combine veggies and sauce. Mix well. Then add the quinoa and mix. Garnish with lime and nuts. Serve cold. Refrigerate until using. Enjoy! 

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