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Thai Peanut Mango Quinoa Salad (Gluten Free, Vegan)

Richa Gupta
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cups

cooked Quinoa

1/2 cup

shredded Chinese Cabbage

1 cup

shredded Carrots

1/2 cup

shredded Red Cabbage

1/2 cup

sliced Baby Corn

1

large Mango, cubed

1/2 cup

diced Pineapple

1/2 cup

packed Basil leaves, torn roughly

1/2 cup

packed Mint leaves, torn roughly

1/2 cup

roasted Peanuts

1 tsp

Sambal Oelek

2 tbsp

Soy Sauce

3 tbsp

Honey

1/2 tsp

minced Ginger

2 tbsp

Rice Vinegar

1/4 cup

Olive Oil

Salt