about the recipe
This Thai Quinoa Salad is a crave-worthy salad perfect that is perfect for a light lunch. Imagine a vibrant, healthful salad packed with crunchy vegetables and protein-rich quinoa, all tossed in an aromatic dressing. The symphony of textures and flavors will have your taste buds dancing! You're going to adore the zesty lime-infused punch and the crunchiness that each bite brings. This salad is not just vegan and gluten-free, but it's also a fantastic option for meal prep.
INGREDIENTS
– Dressing – ¼ cup rice vinegar – 2 tablespoons lime juice – 3 tablespoons coconut aminos or gluten-free tamari – 1 tablespoon maple syrup – 1 tablespoon Sriracha Hot Sauce gluten-free – ⅓ cup extra-virgin olive oil – 1 tablespoon sesame oil – 1 teaspoon minced garlic – Salad – 3 cups cooked quinoa – 3 cups cooked black rice – 1 mango peeled, pitted and diced – 1 red pepper seeded and diced – 6 green onions chopped – ½ cup fresh cilantro chopped – 2 tablespoons fresh mint chopped – ¼ cup chopped almonds – ¼ cup sesame seeds
– Make the dressing by combining rice vinegar, lime juice, coconut aminos, maple syrup, Sriracha, olive oil, sesame oil and garlic in a blender.
– Process until smooth. Season to taste with salt and pepper.
– In a large bowl combine quinoa, black rice, mango, pepper, green onions, cilantro and mint in a large bowl.
– Toss with ¾ of the dressing.
– To serve, place in serving bowls and top with almonds and sesame seeds.
– Drizzle with additional dressing.