Thai-Inspired Quinoa Salad with Mango and Peanut Dressing
A light, refreshing salad with tangy mango, crunchy vegetables, and a creamy peanut-lime dressing. This thai-inspired salads ready in about 35 minutes blends quinoa, diced mango, diced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 1 cup, diced mango
- 1/2 cup, diced cucumber
- 1/2 cup, julienned carrots
- 1/4 cup, finely chopped red onion
- 2 tbsp peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook 1 cup quinoa according to package instructions, then let cool to room temperature.
- Step 2: In a large bowl, combine 1 cup diced mango, 1/2 cup diced cucumber, 1/2 cup julienned carrots, and 1/4 cup finely chopped red onion.
- Step 3: In a small bowl, whisk together 2 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp honey, and 1 tbsp vegetable oil until smooth.
- Step 4: Pour the dressing over the salad and toss to coat. Let sit for 5 minutes to allow the flavors to meld.
- Step 5: Garnish with 1 tbsp sesame seeds and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Quinoa Salad with Mango and Peanut Dressing take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Thai-Inspired Quinoa Salad with Mango and Peanut Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Thai-Inspired Quinoa Salad with Mango and Peanut Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Thai-Inspired Quinoa Salad with Mango and Peanut Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Thai-Inspired Quinoa Salad with Mango and Peanut Dressing?
Thai salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
