Greatest Picnic Quinoa Salad

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

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.