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 calories
carbohydrate: 41.8 g
cholesterol: : -
fat: 25.4 g
fiber: 5.9 g
protein: 10 g
saturatedFat: 4.7 g
servingSize: -
sodium: 711.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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