Curried Quinoa Salad
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Ingredients35 m servings 208 cals
Original recipe yields 8 servings
- 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; 6.5 g fat; 32.6 g carbohydrates; 5.7 g protein; < 1 mg cholesterol; 259 mg sodium. Full nutrition