1 cup California walnuts, toasted, roughly chopped
Preparation
Dressing
In medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil. Set aside.
Salad
Add quinoa to a large saucepan of boiling salted water. Cook 10 minutes. Pour quinoa into a fine strainer, reserving cooking liquid. Return cooking liquid to pan and place quinoa, in strainer, over cooking liquid. Cover with lid or foil and continue to steam about 10 minutes more of until quinoa is tender. Let cool.
In bowl, combine quinoa and dressing until well combined.
Gently stir in mango, red pepper, green onion, chili, mint and walnuts.
This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy…
Create the vegan dumpling of your dreams with this pierogi recipe. Combine Italian walnut sausage with walnut sour cream to produce a plant-forward dish that tastes like Nonna made it.
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