Vegan Curry Quinoa Salad
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"The original recipe was a non-vegan version I found at another food website. I've made some major overhauls to the original recipe, I feel that I can call it my own. I took the dish to a recent vegan potluck dinner and it was a huge hit! Lots of flavor. Serve warm or at room temperature."
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Ingredients50 m servings 419
Original recipe yields 8 servings
- Combine water and quinoa in a saucepan over high heat. Cover and bring to a boil. Reduce heat to low. Cook until water has been absorbed, about 15 minutes.
- Whisk sour cream, curry powder, lime juice, ginger, salt, and black pepper together in a large bowl. Add oil; whisk thoroughly. Toss with the quinoa, mango, peanuts, red bell pepper, mint, and jalapeno.
- Cook's Notes:
- Canned mango can be use instead of fresh.
- You can use peanut oil in place of vegetable oil if desired.
Per Serving: 419 calories; 25.4 41.8 10 0 711 Full nutrition