Vegan Curry Quinoa Salad

• 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

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.

water, quinoa, sour cream, curry powder, freshly squeezed lime juice, fresh ginger, salt, ground black pepper, vegetable oil, mango, peanuts, red bell pepper, fresh mint, jalapeno chile

Taken from www.allrecipes.com/recipe/260334/vegan-curry-quinoa-salad/ (may not work)