Thai Quinoa Salad with Black Rice
It doesn’t get much better than this Thai Quinoa Salad with Black Rice! This vegan recipe is just the right blend of spice and sweet. It is gluten free, and perfect for make ahead lunches and dinners.
Prep Time 25 minutes
Total Time 25 minutes
- 1/4 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
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 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
- 1/2 cup fresh cilantro chopped
- 2 tablespoons fresh mint chopped
- 1/4 cup chopped almonds
- 1/4 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 3/4 of the dressing.
To serve, place in serving bowls and top with almonds and sesame seeds. Drizzle with additional dressing.
Calories: 348kcal | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 182mg | Potassium: 313mg | Fiber: 5g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 31.4mg | Calcium: 91mg | Iron: 2.5mg