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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

419.1 calories; protein 10g 20% DV; carbohydrates 41.8g 14% DV; fat 25.4g 39% DV; cholesterolmg; sodium 711.5mg 29% DV. Full Nutrition