Curried Quinoa Salad

Ingredients

• 3 cups low-sodium vegetable broth
• 1 1/2 cups quinoa
• 1/2 teaspoon salt, or to taste
• Dressing:
• 1/2 cup plain yogurt
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1 tablespoon curry powder
• Toppings:
• 1 cup cucumber, sliced
• 1 cup chopped mango
• 1/4 cup dried cranberries
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons toasted sliced almonds
• Salt and ground black pepper to taste

Directions

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.