Curried Quinoa Salad - cooking recipe

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

Preparation

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.