Curried Quinoa Salad Recipe

Curried Quinoa Salad Recipe

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