Quinoa Salad with Mango Peanut Dressing

July 3, 2023

Servings:

Difficulty:

average rating is 4 out of 5

This summery salad has a Southeast Asian inspired dressing coating a blend of crunchy and colorful vegetables.

Packed with antioxidants. Having a rainbow of colors in the salad from various vegetables brings a variety of antioxidants which can fight damage to cells and help to reduce inflammation.
Great for meal prep. This is a grain based salad so it does not go soggy as it sits in the fridge. If you would like to make it ahead of time, mix all ingredients except the cashews and store in the fridge.
Uses a complete protein source. Quinoa contains all nine essential amino acids, making it a complete protein source that your body can absorb and utliize.

1 cup uncooked quinoa

1 large handful kale

¼ small red cabbage

1 carrot

¼ cup cashews

1 small handful cilantro

1 mango

¼ cup peanut butter

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp chili garlic paste

½ tsp chili lime salt

Salt, to taste

PREP. Strip kale from stems. Roughly chop. Shred cabbage with large holes on grater. Shred carrot with the same size grater as cabbage. Cut pit away from mango. Peel if skin is bitter. Roughly chop cashews. Finely chop cilantro.
COOK QUINOA. Add quinoa to a pot over medium heat. Let toast until fragrant but not burning, about 2 minutes. Add 2 cups of water and a generous pinch of salt to the pot. Bring to a boil. Cover. Reduce heat to simmer. Cook until all water has been dissolved, about 10 minutes. Let cool.
MAKE DRESSING. Add mango, peanut butter, rice vinegar, soy sauce, chili garlic paste, and chili lime salt to a blender. Blend on high speed until smooth. Add water if necessary to achieve desired texture. It should be pourable but not watery.
TOAST CASHEWS. Place cashews in small skillet over medium heat. Toast until cashews start to brown, about 5 minutes. Remove from skillet so that they do not burn.
ASSEMBLE AND SERVE. Add kale, quinoa, cabbage, carrot, and cilantro to a large bowl. Mix evenly. Pour in dressing. Mix well to coat all ingredients. Top with cashews. Toss to combine..

Do you need to peel mangoes before eating them? If you buy mangoes that are not organic, I would recommend peeling them as the skin can have pesticides and wax. For organic mangoes, if the skin is thin, you do not need to peel it.
Can I make quinoa salad ahead of time? Since this is a grain based salad, all ingredients and dressing can be mixed ahead of time. I would recommend reserving the cashews for right before serving to retain their crunch.
How can I make the salad nut free? Replace peanut butter with sunflower butter or tahini and the cashews with pumpkin or sunflower seeds.
How can I make the salad gluten free? Use tamari or coconut aminos instead of the soy sauce.