- 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 wine 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
- 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 wine 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.
04/24/2018
recipepes.com
Curried Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
