Curried Quinoa Salad with Asparagus & Cauliflower

Ingredients

• 1 cup quinoa, rinsed and drained
• 3 Tbsp. lemon juice
• 1 Tbsp. lemon zest, grated
• 5 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. honey or agave nectar
• 1 Tbsp. curry powder
• 1 1/2 tsp. coriander powder
• 1/2 cup cilantro chopped
• 2 green onions, chopped
• 12 oz. thin and tender asparagus, cut into 1/2 inch pieces
• 1/4 of a small head of cauliflower, cut into 1/2 inch pieces
• 1/2 cup dried apricots, chopped

Instructions

1. Cook quinoa according to package instructions. Once done, set aside and let cool.
2. In a large bowl, combine the lemon juice and lemon zest. Then whisk in the oil, vinegar, honey, curry powder, and coriander. Next add the cilantro, green onions, and quinoa. Then fold in the asparagus, cauliflower and apricots. Season with salt and pepper and enjoy.

Nutrition per serving: 430 calories, 57 g carbohydrates, 20 g fat, 9 g fiber, 10 g protein, 20 mg sodium, 23 g sugar.

Recipe from: vegetariantimes.com