End Of Summer Quinoa Salad With Sweet Curry Vinaigrette

• FOR THE SWEET CURRY VINAIGRETTE:
• 1/3 cups Honey
• 1/3 cups Extra Virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Grated Yellow Onion
• 2 cloves Garlic, Minced
• 2 teaspoons White Wine Worcestershire Sauce
• 1 teaspoon Curry Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• FOR THE QUINOA SALAD:
• 1 cup Quinoa, Cooked According To Package Directions, Drained And Cooled
• 2 Large Carrots, Peeled And Sliced Thinly Into Coins
• 2 ears Raw Sweet Corn, Kernels Cut
• 1 cup Halved Grape Tomatoes
• 1 English Cucumber, Halved Lengthwise And Then Cut Into 1/4-inch Slices
• 1 Large Yellow Squash, Halved Lengthwise And Then Cut Into 1/4-inch Slices
• 1 Large Red Bell Pepper, Chopped
• 1 teaspoon Minced Fresh Thyme Leaves

1. For the sweet curry vinaigrette:
2. In a small bowl, whisk together all vinaigrette ingredients. Set aside.
3. For the quinoa salad:
4. In a large bowl, stir together the quinoa and sweet curry vinaigrette until incorporated. Fold in the carrots, sweet corn kernels, tomatoes, cucumber, squash, red bell pepper, and thyme. Add kosher salt and freshly ground black pepper, to taste.

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Taken from tastykitchen.com/recipes/salads/end-of-summer-quinoa-salad-with-sweet-curry-vinaigrette/ (may not work)