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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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Ingredients

50 m servings 419 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Notes:
  • Canned mango can be use instead of fresh.
  • You can use peanut oil in place of vegetable oil if desired.

Nutrition Facts


Per Serving: 419 calories; 25.4 g fat; 41.8 g carbohydrates; 10 g protein; 0 mg cholesterol; 711 mg sodium. Full nutrition

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