Greatest Picnic Quinoa Salad
Dish up in a mason jar – perfect for transporting to a picnic.
1 cup quinoa
2 cupsVegetable Broth, prepared
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
- 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.
Per serving: Calories 280, Fat 11 g (Saturated 2.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 38 g (Fibre 6 g, Sugars 10 g), Protein 8 g.