Curried Quinoa Salad

Name: Curried Quinoa Salad
Cook time: 15 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 3 cups low-sodium vegetable broth; 1\u2009½ cups quinoa; ½ teaspoon salt, or to taste; ½ cup plain yogurt; 2 tablespoons canola oil; 2 tablespoons rice wine vinegar; 2 tablespoons honey; 1 tablespoon curry powder; 1 cup cucumber, sliced; 1 cup chopped mango; ¼ cup dried cranberries; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons toasted sliced almonds; salt and ground black pepper to taste

Mango, cucumber, and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried yogurt dressing, curry powder, and lime zest, this is a side dish that tastes great with just about everything.

INGRIDIENT

3 cups low-sodium vegetable broth

1 ½ cups quinoa

½ teaspoon salt, or to taste

½ cup plain yogurt

2 tablespoons canola oil

2 tablespoons rice wine vinegar

2 tablespoons honey

1 tablespoon curry powder

1 cup cucumber, sliced

1 cup chopped mango

¼ cup dried cranberries

2 tablespoons fresh mint leaves, chopped

2 tablespoons toasted sliced almonds

salt and ground black pepper to taste

DIRECTION

Step: 1

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.

Step: 2

Whisk yogurt, canola oil, rice wine vinegar, honey, and curry powder together in a bowl until combined; pour over quinoa and toss until coated.

Step: 3

Transfer dressed quinoa to a serving dish and top with cucumbers, mangos, cranberries, mint, and almonds; season with salt and pepper.