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Thai Quinoa Mango Salad with Peanut Ginger Dressing

A refreshing summer salad that’s hearty, satisfying, and bursting with flavor. This Quinoa Mango Thai Salad is an ideal choice for a bright lunch on warm days.

The highlight is the creamy peanut-ginger dressing—savory, tangy, and slightly sweet. It pairs perfectly with the quinoa and ripe mango, and makes this salad great for packed lunches, picnics, or a light dinner.

a pair of hands holding a large grey bowl of quinoa mango thai salad

I had planned to share a bread recipe, but with the temperatures rising here in Seattle, a cool salad seemed like a better fit. This salad captures the fresh flavors of summer—bright mango, crisp vegetables, and a bold peanut-ginger dressing.

If you enjoy Thai peanut flavors, you’ll love this salad. The dressing is rich with ginger, lime, and sesame, balanced with honey and soy sauce to create a versatile sauce that complements the quinoa and fruit.

quinoa mango salad in a grey bowl with a spoon on the side

What’s in the Peanut-Ginger Dressing?

  • Peanut butter for a creamy, nutty base
  • Fresh ginger for warmth and aroma
  • Lime juice for acidity and brightness
  • Soy sauce for savory depth
  • Honey (or maple syrup) for balanced sweetness
  • Rice vinegar to add tang
  • A touch of sesame oil for a toasty finish

This dressing delivers the right balance of sweet, salty, tangy, and spicy. It transforms simple quinoa into a flavorful base and ties together the mango, vegetables, and fresh herbs.

quinoa mango salad in a large grey bowl with a blue napkin on the side and some lime and cilantro in the background

This Salad Is More Than Ordinary

  • High in protein and fiber from quinoa
  • Packed with fresh vegetables and herbs
  • Hearty and filling enough for a main dish
  • Easily made vegan by using maple syrup instead of honey

With mangoes in season, this salad is likely to become a regular on my table. It’s simple to prepare, stores well, and makes for excellent leftovers. To save time, cook the quinoa ahead—then assemble and serve when ready.

Tip: Prepare the quinoa in advance and chill. Toss just before serving to keep the mango and vegetables bright and crisp.

Method

Begin by cooking the quinoa. In an Instant Pot, cook 1 cup quinoa with 1.5 cups water on high pressure for 2 minutes, then allow a natural pressure release. Alternatively, follow stovetop instructions on the package.

While the quinoa cooks, chop the vegetables and fruit: red pepper, carrots, green onions, jalapeño (deseeded if you prefer milder heat), cilantro, and ripe mango. Combine the cooked quinoa and chopped ingredients in a large bowl.

a large bowl with cooked quinoa and chopped red peppers, mango, cilantro, carrots and green onions

To make the dressing, place the following into a bowl or measuring cup: peanut butter, soy sauce, rice vinegar, lime juice, minced ginger, honey (or maple syrup), sesame oil, and sriracha (optional, to taste). Whisk or blend until smooth and emulsified.

a measuring jar with some added ingredients and a whisk

Pour the dressing over the quinoa, mango, and vegetables, then toss gently to combine. Garnish with roasted peanuts for extra crunch, if desired.

peanut ginger dressing in a measuring jar with a whisk

Toss the salad until everything is evenly coated and serve immediately, or chill for a short time for a cooler salad. Leftovers keep well and are a convenient, flavorful lunch option.

peanut ginger dressing being poured over a big bowl of quinoa salad

Ingredients (serves about 8 as a side)

  • 1 cup quinoa, uncooked, rinsed
  • 1 large red pepper, sliced
  • 2 medium carrots, sliced
  • 3 stalks green onion, chopped
  • 2 large mangoes, diced
  • 1 jalapeño, deseeded and sliced (optional)
  • 1/4 cup cilantro, chopped

Peanut-Ginger Dressing

  • 5 tablespoons peanut butter
  • 1.5 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • About 1/4 cup lime juice (from 2 limes)
  • 1 tablespoon minced ginger
  • 2–3 tablespoons honey or maple syrup
  • 1 teaspoon sesame oil
  • 1/2 tablespoon sriracha (or to taste, optional)
  • Roasted peanuts for garnish (optional)

Instructions

  1. Cook quinoa and let it cool slightly.
  2. Chop the vegetables, herbs, and mango; combine with quinoa in a large bowl.
  3. Whisk or blend the dressing ingredients until smooth.
  4. Pour dressing over salad and toss to coat evenly.
  5. Garnish with roasted peanuts if desired and serve.

quinoa mango salad in a large bowl being tossed with two wooden spoons

Nutrition (per serving, approximate)

Calories: 175 kcal, Carbohydrates: 23 g, Protein: 6 g, Fat: 6 g, Fiber: 3 g. Nutrition values are estimates and should be used as a guide.

This Quinoa Mango Thai Salad is a bright, nourishing dish that celebrates seasonal fruit and fresh produce. The peanut-ginger dressing gives it a distinctive Thai-inspired profile while keeping the preparation simple and adaptable.