Vegan Curry Quinoa Salad
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients50 m servings 419 cals
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 g fat; 41.8 g carbohydrates; 10 g protein; 0 mg cholesterol; 711 mg sodium. Full nutrition