Recipe by: Martha Rose Shulman
Total Time: 10 minutes Serves: 6
Ingredients:
FOR THE CURRIED RICE AND QUINOA SALAD
- ¾ cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
- ½ cup quinoa, cooked
- ¼ cup toasted almonds, pepitas, or sunflower seeds, coarsely chopped
- 1 large stalk celery, diced
- 1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
- ¼ cup chopped cilantro or parsley
FOR THE DRESSING
- ½ cup plain low-fat yogurt
- 2 tablespoons Mayonnaise
- 2 tablespoons fresh lime or lemon juice
- 1teaspoon Dijon mustard
- 1 teaspoon curry powder
- Pinch of cayenne
- Salt to taste
- 2 tablespoons olive oil
FOR THE GARNISH
- ½ pound broccoli florets, steamed for four or five minutes and refreshed with cold water
Directions:
- Combine all of the salad ingredients.
- Whisk together the yogurt, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.
TIP
- Advance preparation: You can make this several hours before serving, and keep in the refrigerator. Leftovers keep well for a few days.