Super delicious Thai Peanut Mango Quinoa Salad which you can make ahead for potlucks and barbecues and also happens to be gluten free and vegan! Comes with a finger licking sweet and spicy sambal dressing that’s different from the regular peanut dressing.
Summer is officially here. I don’t care that the weather is still giving us mixed signals. For me it’s summer because the afternoons are hot hot hot. And thats why there are a gazillion salad recipes coming your way. The first being this thai peanut mango quinoa salad loaded with veggies and screaming summer freshness.
I’m also presenting to you Chumbak‘s brand new tropical collection which is another clue that summer is here. Fun, vibrant and full of colors of the sun their dinnerware has had me drooling for days. When I got a sneak peek a few weeks ago, I had a hard time even deciding the pieces I wanted to order and I actually ended up ordering a big bunch. And here’s a sneak peek for you now. So that you can drool along with me. OH and I’ve got something even cooler. Just click on the pieces you want in the picture below and it’ll take you straight to Chumbak so that you can order them.
This thai peanut mango quinoa salad is really my true blue inspiration from Chumbak’s collection. It’s one of those few times when I knew right away what I wanted to create for you guys. This salad has everything going for it – it’s nutty and has a bite from the quinoa and peanuts, sweetness from mangoes and pineapples, loaded with crunchy veggies – there is chinese cabbage, purple cabbage, baby corn, carrots and an insanely delicious sweet spicy thai sambal dressing that will have you licking the back of your spoon.
And you know the best part about the salad? It tastes even better a couple of hours later. It’s just one of those salads that soaks in the delicious dressing and becomes more saucy so that every mouthful is a party.
And no its not going to be a sad soggy salad because you let everything sit in your fridge for a couple of hours. Because we are using veggies that can stand up to that dressing. Veggies that need a little marinating so that they can become soft and tender. Don’t forget to add tons of chopped basil and lots and lots of peanuts. In fact don’t skip anything especially the mango. Because mango is awesome and this is going to be one more mango recipe to add to from our list last year!
Is this giving you the tropical feels already? Is this bringing summer to the doorstep? You know how I am a sucker for collecting dinnerware. Because food blogger and crockery hoarder. This Chumbak collection is feeding my obsession and I’m so not complaining. It really is the best way to announce summer which is why I now have plates, mugs, jugs, jars and pretty much everything else from the collection. Not guilty.
Now go off. Indulge in the tropical at Chumbak and make this salad for lunch!
More Quinoa Recipes You Can Try:
- Mediterranean Quinoa Salad
- Beet and Goat Cheese Quinoa Patties
- Southwest Chicken Quinoa Bean Salad
- Healthy Quinoa Apple Kheer
This post is sponsored by our good friends at Chumbak who always make designs that inspire and awe!
Thai Peanut Mango Quinoa Salad (Gluten Free, Vegan)
- 2 cups Quinoa cooked
- 1/2 cup Chinese Cabbage shredded
- 1 cup Carrots shredded
- 1/2 cup Red Cabbage shredded
- 1/2 cup Baby Corn sliced
- 1 Mango large (cubed)
- 1/2 cup Pineapple diced
- 1/2 cup Basil leaves, torn roughly
- 1/2 cup Mint leaves , torn roughly
- 1/2 cup Peanuts roasted
For the dressing
- 1 teaspoon Sambal Oelek
- 2 tablespoons Soy Sauce
- 3 tablespoons Honey
- 1/2 teaspoon Ginger minced
- 2 tablespoons Rice Vinegar
- 1/4 cup Olive Oil
- Salt to taste
- Whisk together all the ingredients for the dressing and set aside. Alternatively you can add the ingredients to a jar and shake till combined.
- Place all the ingredients for the salad in a large bowl, pour over the dressing and mix to combine. The salad can be stored along with the dressing for up to four hours in the fridge. Or you can add the dressing just before serving if you like your salad extra crunchy.