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Thai Quinoa Salad with Black Rice

URL: https://wendypolisi.com/thai-black-rice-quinoa-salad/

Ingredients

Dressing

  • ¼ cup rice vinegar
  • 2 tablespoons lime juice
  • 3 tablespoons coconut aminos or gluten-free tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon Sriracha Hot Sauce
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic

Salad

  • 3 cups cooked quinoa
  • 3 cups cooked black rice
  • 1 each mango, peeled, pitted and diced
  • 1 each red pepper, seeded and diced
  • 6 each green onions, chopped
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • ¼ cup chopped almonds
  • ¼ cup sesame seeds

Instructions

  1. Make the dressing by blending rice vinegar, lime juice, coconut aminos, maple syrup, Sriracha, olive oil, sesame oil, and garlic until smooth.
  2. In a large bowl, combine cooked quinoa, black rice, mango, red pepper, green onions, cilantro, and mint.
  3. Toss the salad with ¾ of the dressing.
  4. Serve in bowls topped with almonds and sesame seeds, drizzling with additional dressing if desired.

Nutrition Facts (estimated)

Servings
8
Calories
348
Total fat
17g
Total carbohydrates
41g
Total protein
7g
Sodium
182mg
Cholesterol
0mg

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