Vegan Curry Quinoa Salad - cooking recipe

Ingredients

2 1/3 cups water
1 1/3 cups quinoa
6 ounces vegan sour cream (such as Tofutti(R))
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

Preparation

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.