Vegan Curry Quinoa Salad recipe
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Ingredients
- 2 ⅓ cups water 1 ⅓ cups quinoa 6 ounces vegan sour cream (such as Tofutti®) ¼ cup curry powder 2 tablespoons freshly squeezed lime juice 2 teaspoons finely grated peeled fresh ginger 1 ½ teaspoons salt ½ teaspoon ground black pepper 6 tablespoons vegetable oil 1 (1 pound) firm-ripe mango, cut into 1/2-inch chunks 1 cup salted roasted peanuts, chopped 1 red bell pepper, chopped ⅔ cup chopped fresh mint 1 jalapeno chile, seeded and minced
Nutrition Info
- 419.1 caloriescarbohydrate: 41.8 gcholesterol: : -fat: 25.4 gfiber: 5.9 gprotein: 10 gsaturatedFat: 4.7 gservingSize: -sodium: 711.5 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Curry Quinoa Salad
Directions
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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.