Greatest Picnic Quinoa Salad
Dish up in a mason jar – perfect for transporting to a picnic.
Ingredients
- 1 cup quinoa
- 2 cups Vegetable Broth, prepared
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 1⁄4 cup peas
- 1⁄2 small onion, diced
- 1⁄4 red bell pepper, diced
- 1⁄4 cauliflower, processed into small pieces
- oil, for sautéing
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tsp Mango Curry Dip Mix
- juice of 1/2 a lemon
- 1⁄4 cup mango purée
Preparation
- Place quinoa in Multipurpose Pot and add Vegetable Bouillon. Bring to a boil, turn down heat, and simmer for 15 minutes, or until the quinoa reaches the desired texture. Remove from heat and cool.
- Place peas, onion, pepper, and cauliflower in a frying pan with a small amount of oil. Sauté until the onions are translucent and the cauliflower is soft. Set aside and let cool.
- Mix mayo, sour cream, Mango Curry Dip Mix and lemon juice.
- In a large bowl, mix quinoa, mango curry dressing, mango purée, and cooked vegetables. Season if needed.
Epicure Products Used
Nutritional Information
Per serving: Calories 280, Fat 11 g (Saturated 2.5 g, 0 0 g), Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 38 g (Fiber 6 g, Sugars 10 g), Protein 8 g.