This fresh salad gives you that yummy Thai mango salad flavour with more substance and protein, and less chopping. It’s win-win!
Makes about 5 cups of salad
*When prepping the mangos and veggies, try to make all your pieces around the same size (except the red onion, which should be smaller).*
- 1 cup quinoa (dry measure), cooked and cooled
- 2 small-medium mangos (see note), flesh removed from pit and diced
- ½ English cucumber, diced
- 1 small red pepper, diced
- 3 green onions, green parts only, sliced
- ½ small red onion, finely chopped
- 1 handful fresh cilantro, leaves and stems, chopped.
- Lime wedges and cilantro leaves, to garnish.
- Juice of 1.5-2 limes (if you’re reaming the limes, one and a half should be enough)
- ½ teaspoon brown or turbinado sugar
- ½ teaspoon soy sauce or tamari
- 3 tablespoons oil (I used safflower, but any oil that doesn’t have a strong flavour would work)
- 1 teaspoon chili flakes (or more, if you like it spicy)
Note on the mangos: I used ataulfo mangos that were moderately ripe. If you like your mango salad with firm green (unripe) mango flesh, by all means use green mangos. Try to avoid fully ripe ones, as they are difficult to cut and lose their cube-y shape.
Whisk together the dressing ingredients and adjust to taste.
Combine the cooled quinoa with all other salad ingredients. Pour the dressing over and toss well to combine. Allow to sit for about 15 minutes, then toss again just before serving. Garnish with lime wedges and cilantro leaves.