curried quinoa salad

Ingredients

• Servings: 8
• 3 cups low-sodium vegetable broth
• 1 1/2 cups quinoa
• 1/2 teaspoon salt, or to taste
• dressing:
• 1/2 cup plain yogurt
• 2 tablespoons canola oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon curry powder
• toppings:
• 1 cup cucumber, sliced
• 1 cup chopped mango
• 1/4 cup dried cranberries
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons toasted sliced almonds
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• bring vegetable broth, quinoa, and salt to a boil in a saucepan; reduce heat to low, cover, and simmer until liquid has absorbed, about 15 minutes. remove saucepan from heat and let stand, covered, for 10 minutes; uncover and fluff quinoa with fork.
• whisk yogurt, canola oil, rice vinegar, honey, and curry powder together in a bowl until combined; pour over quinoa and toss until coated.
• transfer dressed quinoa to a serving dish and top with cucumbers, mangos, cranberries, mint, and almonds; season with salt and pepper.