Country Quinoa Salad with Creamy Mint Dressing

• 2 1/2 cups vegetable broth
• 1 1/2 cups quinoa, rinsed and drained
• Salt to taste
• 1 clove garlic, minced
• 1 tsp. Dijon mustard
• 2 Tbs. fresh lemon juice
• 2 Tbs. chopped fresh mint
• 1/2 cup crumbled goat cheese or silken tofu
• 5 Tbs. plain low-fat yogurt
• 23 cup olive oil
• Salt and freshly ground black pepper to taste
• 3 cups shredded Romaine lettuce
• 2 cups halved cherry tomatoes
• 2 cups peeled chopped cucumber
• 1/2 cup chopped green onions

1. In medium saucepan, bring vegetable broth to a boil.
2. Add quinoa and salt if desired.
3. Reduce heat to low, cover and cook until quinoa is tender and liquid is absorbed, about 15 minutes.
4. Remove from heat and set aside to cool.
5. Meanwhile, make dressing: In food processor or blender, combine garlic, mustard, lemon juice, mint, goat cheese or tofu and yogurt, and process until smooth.
6. With motor running, add oil in a thin, steady stream until well blended.
7. Season with salt and pepper.
8. In large bowl, combine lettuce, tomatoes, cucumber and onions.
9. Add quinoa, and toss to mix.
10. Serve dressing on the side.

vegetable broth, quinoa, salt, clove garlic, mustard, lemon juice, fresh mint, goat cheese, yogurt, olive oil, salt, shredded romaine lettuce, tomatoes, cucumber, green onions

Taken from www.vegetariantimes.com/recipe/country-quinoa-salad-with-quot-creamy-quot-mint-dressing/ (may not work)