Ingredients
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2 cups water
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1 cup quinoa, well-rinsed and drained
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2 teaspoons curry powder or 2 teaspoons garam masala
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8 green onions, chopped
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2 (15 ounce) cans chickpeas, rinsed and drained
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2 cups shredded carrots
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1/2 cup dried cranberries
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1 cup plain nonfat yogurt
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1/2 cup chopped cilantro
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3 teaspoons lemon juice
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1 teaspoon grated lemon zest
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1 teaspoon hot chili sauce (or to taste)
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Instructions
- In a small bowl, mix together all the dressing ingredients. Refrigerate.
- Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
- Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
- When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
- Serve drizzled with the dressing.