- 2 1/3 cups water
- 1 1/3 cups quinoa
- 6 ounces vegan sour cream (such as Tofutti®)
- 1/4 cup curry powder
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons finely grated peeled fresh ginger
- 1 1/2 teaspoons salt
- 1/2 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
- 2/3 cup chopped fresh mint
- 1 jalapeno chile, seeded and minced
- 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.
06/16/2019
recipepes.com
vegan curry quinoa salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
