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.
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.
Per Serving: 208 calories; protein 5.7g; carbohydrates 32.6g; fat 6.5g; cholesterol 0.9mg; sodium 259.1mg.