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
August 1, 2016
Curried Quinoa Salad
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