Curried Quinoa Salad

Mango, cucumber, and mint are just a few of the ingredients that make up this summery quinoa salad. Topped with a curried yogurt dressing, curry powder, and lime zest, this is a side dish that tastes great with just about everything.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 208 Calories

Ingredients

• 2 tablespoons honey
• ½ cup plain yogurt
• ¼ cup dried cranberries
• salt and ground black pepper to taste
• 1 tablespoon curry powder
• 2 tablespoons canola oil
• ½ teaspoon salt, or to taste
• 2 tablespoons rice wine vinegar
• 2 tablespoons toasted sliced almonds
• 3 cups low-sodium vegetable broth
• 1 ½ cups quinoa
• 1 cup cucumber, sliced
• 1 cup chopped mango
• 2 tablespoons fresh mint leaves, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

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