Curried Quinoa Salad

INGREDIENTS

• 1 1/2 cups quinoa
• 3 cups low sodium vegetable stock
• 1 cup sliced cucumber
• 1 cup sliced mango
• 1/4 cup dried cranberries
• 2 Tbsp freshly chopped mint
• 2 Tbsp toasted sliced almonds
• 1 Tbsp curry powder
• 1/2 cup plain 2% yogurt
• 2 Tbsp canola oil
• 2 Tbsp rice wine vinegar
• 2 Tbsp honey
• Salt and pepper

PREPARATION

1. To make dressing, whisk together curry powder, yogurt, canola oil, vinegar, honey and season with salt and pepper. Set aside.
2. Meanwhile, bring vegetable stock to a boil. Add quinoa and 1/4 tsp salt and simmer for 15 minutes covered or until liquid is absorbed.
3. Turn off heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
4. While quinoa cooks, prepare the remaining salad ingredients.
5. Let quinoa cool slightly, toss with dressing.
6. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.