Curried Quinoa Salad recipe
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Ingredients
- 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
Nutrition Info
- 207.8 caloriescarbohydrate: 32.6 gcholesterol: 0.9 mgfat: 6.5 gfiber: 3.7 gprotein: 5.7 gsaturatedFat: 0.5 gservingSize: -sodium: 259.1 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Curried Quinoa Salad
Directions
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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.