Vegan Curry Quinoa Salad

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 419 calories; protein 10g; carbohydrates 41.8g; fat 25.4g; sodium 711.5mg.

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