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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 419 Calories

Ingredients

• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 red bell pepper, chopped
• 6 tablespoons vegetable oil
• 2 ⅓ cups water
• 1 jalapeno chile, seeded and minced
• 2 tablespoons freshly squeezed lime juice
• ¼ cup curry powder
• 1 ⅓ cups quinoa
• 6 ounces vegan sour cream (such as Tofutti®)
• 2 teaspoons finely grated peeled fresh ginger
• 1 (1 pound) firm-ripe mango, cut into 1/2-inch chunks
• 1 cup salted roasted peanuts, chopped
• ⅔ cup chopped fresh mint

Recipe Instructions

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.