Chilled Curried Cucumber Soup with Lemon-Mint Quinoa

• 2 Tbs. plus 2 tsp. olive oil, divided, plus more for drizzling
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh ginger
• 1 tsp. sweet curry powder
• 2 English cucumbers, peeled, seeded, and coarsely chopped
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup low-fat sour cream
• 4 Tbs. chopped fresh mint, divided
• 4 Tbs. chopped fresh parsley, divided, plus leaves or sprigs for garnish
• 2 tsp. lemon juice, or more, if necessary, divided
• 1 tsp. grated lemon zest, divided
• 1 cup cooked and cooled quinoa

1. Heat 2 Tbs.
2. oil in small skillet over medium-low heat.
3. Add garlic and ginger; saute 1 minute, or until slightly softened.
4. Add curry powder, and saute 15 to 30 seconds, or until fragrant.
5. Remove from heat.
6. Blend cucumbers, yogurt, sour cream, 3 Tbs.
7. mint, 3 Tbs.
8. parsley, 1 tsp.
9. lemon juice, 1/2 tsp.
10. lemon zest, and curry-garlic mixture in blender on high speed until smooth.
11. Refrigerate 2 hours, or until completely chilled.
12. Season with salt and pepper, if desired.
13. Combine quinoa, remaining 2 tsp.
14. oil, and remaining 1 Tbs.
15. mint, 1 Tbs.
16. parsley, 1 tsp.
17. lemon juice, and 1/2 tsp.
18. lemon zest in small bowl.
19. Season with salt and pepper, if desired.
20. Ladle soup into shallow bowls.
21. Spoon 1/4 cup quinoa into middle of each bowl.
22. Garnish with parsley leaves, and drizzle lightly with oil.

olive oil, garlic, fresh ginger, sweet curry, cucumbers, yogurt, lowfat sour cream, fresh mint, fresh parsley, lemon juice, lemon zest, quinoa

Taken from www.vegetariantimes.com/recipe/chilled-curried-cucumber-soup-with-lemon-mint-quinoa/ (may not work)