HomeRecipesGreatest Picnic Quinoa Salad
Greatest Picnic Quinoa Salad
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Dish up in a mason jar – perfect for transporting to a picnic.


Ingredients
1 cup
quinoa
2 cups
Vegetable Broth, prepared
14 cup
peas
12
small onion, diced
14
red bell pepper, diced
14
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
14 cup
mango purée

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

Preparation
  1. 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.
  2. 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.
  3. Mix mayo, sour cream, Mango Curry Dip Mix and lemon juice.
  4. In a large bowl, mix quinoa, mango curry dressing, mango purée, and cooked vegetables. Season if needed.
Nutritional Information

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.

Greatest Picnic Quinoa Salad
30 min
6 - 8 servings
$2.50/serving
What you'll need
Vegetable Broth MixVegetable Broth Mix
Vegetable Broth Mix
80 Reviews
$12.50
HomeRecipesGreatest Picnic Quinoa Salad
Greatest Picnic Quinoa Salad
Recipe description
Greatest Picnic Quinoa Salad
Share it!

Ingredients
1 cup
quinoa
2 cups
Vegetable Broth, prepared
14 cup
peas
12
small onion, diced
14
red bell pepper, diced
14
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
14 cup
mango purée
30 min
6 - 8 servings
$2.50/serving

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

Preparation
  1. 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.
  2. 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.
  3. Mix mayo, sour cream, Mango Curry Dip Mix and lemon juice.
  4. In a large bowl, mix quinoa, mango curry dressing, mango purée, and cooked vegetables. Season if needed.
What you'll need
Vegetable Broth MixVegetable Broth Mix
Vegetable Broth Mix
80 Reviews
$12.50
Nutritional Information

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.