1cupquinoauncooked, rinsed very well, I usually rinse quinoa for 1-2 minutes
1largered peppersliced
2mediumcarrotssliced
3stalksgreen onionchopped
2largemangoesdiced
1jalapeñode-seeded & sliced
1/4cupcilantrochopped
Peanut Ginger Dressing
5tablespoonspeanut butter
1.5tablespoonsoy sauce
1tablespoonrice vinegar
lime juicearound 1/4 cup, from 2 limes
1tablespoongingerminced
2-3tablespoonshoneyor maple syrup
1teaspoonsesame oil
1/2tablespoonsriracha or to taste
roasted peanutsto garnish, optional
Instructions
Start by cooking the quinoa. I used my Instant Pot and cooked 1 cup quinoa with 1.5 cups water for 2 minutes on high pressure and then let the pressure release naturally. You can cook on stove-top as per instructions on the package.
While the quinoa is cooking, chop all the veggies (pepper, carrots, green onion, jalapeno & cilantro) and the mango. Once everything is prepped, arrange it all in a big bowl.
To make the dressing, add all the ingredients - peanut butter, soy sauce, rice vinegar, lime juice, ginger, honey, sesame oil and sriracha to a measuring cup or bowl.
Whisk it all together until you have a smooth dressing.
Pour the dressing over the prepared quinoa, veggies & mango. Toss the salad with the dressing. Garnish with peanuts (optional) and serve!