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Thai Coconut Mango Quinoa Salad


Thai Coconut Mango Quinoa Salad Recipe

Ingredients:
  • 14 oz (400 mL) can coconut milk
  • 1 cup dried quinoa
  • 2 large firm mangos, peeled and diced
  • 2 - 3 jalapeos, seeded and finely chopped
  • juice from 1 lime or small lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon white wine vinegar or rice vinegar
  • 1/4 - 1/2 teaspoon cayenne
  • 1 tablespoon honey or agave nectar
  • 3 - 4 teaspoons green curry paste (recipe below)
  • 1/2 teaspoon sea salt, or to taste
  • fresh cracked pepper to taste
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup fresh parsley or cilantro, chopped
  • 1/2 cup dried unsweetened coconut
  • 1/2 cup dry-roasted unsalted cashews, broken into pieces
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white or black peppercorns
  • 1 lemongrass stalk
  • 4 green chilies
  • 1 shallot, peeled
  • 1 clove garlic, peeled
  • 1-inch piece fresh galangal or ginger, peeled
  • 1/2 cup packed fresh coriander leaves, roots and stems
  • zest and juice of 2 limes
  • 2 teaspoons tamari (fermented soy) sauce
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
Directions:
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