Thai Style Black Quinoa Salad

Gluten Free
Dairy Free
Popular
Health score
48%
Thai Style Black Quinoa Salad
30 min.
4
274kcal

Suggestions


Discover the vibrant flavors of Thailand with this delightful Thai Style Black Quinoa Salad! Perfectly gluten-free and dairy-free, this salad is not only a feast for the eyes but also a nutritious option for anyone looking to enjoy a healthy meal. With its beautiful blend of colors and textures, this dish is sure to impress at any gathering, whether as a side dish, antipasti, or a refreshing starter.

In just 30 minutes, you can whip up a salad that serves four, making it an ideal choice for family dinners or casual get-togethers with friends. The star of this recipe is the black quinoa, which is not only packed with protein but also adds a unique nutty flavor and a striking appearance. Combined with the sweetness of ripe mango, the crunch of peanuts, and the aromatic freshness of cilantro and mint, each bite is a burst of flavor that transports you straight to the streets of Thailand.

With a hint of heat from the birds eye chili and a zesty kick from lime juice, this salad is a perfect balance of sweet, spicy, and savory. Whether you're looking for a healthy snack or a light meal, this Thai Style Black Quinoa Salad is a popular choice that will leave you feeling satisfied and energized. So grab your ingredients and get ready to impress your taste buds!

Ingredients

  •  birds eye chili chopped
  • cup quinoa black rinsed well
  • teaspoons brown sugar 
  • 0.3 cup cilantro leaves chopped
  • tablespoon coconut flakes toasted
  •  green onions sliced
  •  juice of lime 
  •  mangos diced
  • 0.3 cup mint leaves chopped
  • 0.3 cup peanuts coarsely chopped
  •  bell pepper diced red
  • tablespoons soya sauce for vegetarian
  • teaspoon sriracha or to taste
  • cups water 

Equipment

  • bowl

Directions

  1. Bring the quinoa and water to a boil, reduce the heat to medium-low and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes.
  2. Remove from heat and let sit, covered, for 5 minutes.
  3. Mix the quinoa, red pepper, yellow mango, green onions, cilantro, mint and chili in a large bowl.
  4. Mix the fish sauce, sugar, sriracha, lime juice and zest in a small bowl.Toss the salad in the dressing and serve topped with the peanuts and coconut flakes.

Nutrition Facts

Calories274kcal
Protein14.02%
Fat26.07%
Carbs59.91%

Properties

Glycemic Index
40.5
Glycemic Load
4.18
Inflammation Score
-9
Nutrition Score
21.474782850431%

Flavonoids

Cyanidin
0.05mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Catechin
0.89mg
Eriodictyol
1.03mg
Hesperetin
0.96mg
Naringenin
0.03mg
Apigenin
0.17mg
Luteolin
0.58mg
Kaempferol
0.15mg
Myricetin
0.04mg
Quercetin
1.71mg

Nutrients percent of daily need

Calories:273.56kcal
13.68%
Fat:8.26g
12.71%
Saturated Fat:1.79g
11.18%
Carbohydrates:42.69g
14.23%
Net Carbohydrates:36.66g
13.33%
Sugar:11.09g
12.33%
Cholesterol:0mg
0%
Sodium:748.68mg
32.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.99g
19.99%
Vitamin C:64.65mg
78.37%
Manganese:1.28mg
64.14%
Folate:151.33µg
37.83%
Vitamin A:1789.33IU
35.79%
Magnesium:133.01mg
33.25%
Phosphorus:255.26mg
25.53%
Vitamin K:25.54µg
24.33%
Fiber:6.03g
24.12%
Copper:0.45mg
22.61%
Vitamin B6:0.44mg
22.21%
Vitamin B1:0.26mg
17.19%
Iron:2.95mg
16.39%
Potassium:551.06mg
15.74%
Vitamin B3:3.08mg
15.4%
Vitamin E:2.08mg
13.84%
Vitamin B2:0.22mg
12.81%
Zinc:1.77mg
11.79%
Selenium:5.76µg
8.23%
Vitamin B5:0.74mg
7.42%
Calcium:62.08mg
6.21%