Curried Quinoa Salad With Yogurt-Cumin Dressing

• 2 cups water
• 1 cup quinoa, well-rinsed and drained
• 2 teaspoons curry powder or 2 teaspoons garam masala
• 8 green onions, chopped
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 cups shredded carrots
• 1/2 cup dried cranberries
• Dressing
• 1 cup plain nonfat yogurt
• 1/2 cup chopped cilantro
• 3 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon hot chili sauce (or to taste)
• 1/4 teaspoon ground cumin

1. In a small bowl, mix together all the dressing ingredients. Refrigerate.
2. 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).
3. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
4. When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
5. Serve drizzled with the dressing.

water, quinoa, curry powder, green onions, chickpeas, carrots, cranberries, dressing, nonfat yogurt, cilantro, lemon juice, lemon zest, hot chili sauce, ground cumin

Taken from www.food.com/recipe/curried-quinoa-salad-with-yogurt-cumin-dressing-383241 (may not work)