Ingredients
1 cup quinoa, rinsed1 teaspoon ground turmeric1/4 teaspoon ground cumin1 can (14-1/2 ounces) vegetable or chicken broth1-1/2 cups grape tomatoes, halved1 small cucumber, diced1/3 cup diced red onionDRESSING:2 tablespoons lemon juice2 tablespoons olive oil1 tablespoon honey1 teaspoon yellow mustard1/2 teaspoon curry powder1/4 teaspoon salt1/8 teaspoon cayenne pepper
Preparation
In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly.
Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
