Curried Quinoa Salad
Total Time
25 mins
  • Prep10 mins
  • Cook15 mins
Ingredients

Servings:8

  • 1 1/2 cupsquinoa
  • 3 cupslow sodium vegetable stock
  • 1 cupsliced cucumber
  • 1 cupsliced mango
  • 1/4 cupdried cranberries
  • 2 tbspfreshly chopped mint
  • 2 tbsptoasted sliced almonds
  • 1 tbspcurry powder
  • 1/2 cupAstro Original Balkan Plain 2% yogourt
  • 2 tbsp canola oil
  • 2 tbsp rice wine vinegar
  • 2 tbsphoney
  • salt and pepper
Directions
1. To make the dressing, whisk together curry powder, Astro Original yogourt, canola oil, vinegar, honey and season with salt and pepper. Set aside.

2. Meanwhile, bring vegetable stock to a boil. Add the quinoa and ¼ tsp salt and simmer for 15 minutes covered or until liquid is absorbed. Turn off the heat and let quinoa sit for 10 minutes covered. Fluff with a fork.

3. While the quinoa cooks, prepare the remaining salad ingredients. Let quinoa cool slightly, toss with dressing. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.

August 1, 2016

Curried Quinoa Salad

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