Curried Rice and Quinoa Salad

• 3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
• 1/2 cup quinoa, preferably red quinoa, cooked
• 1/4 cup toasted almonds, coarsely chopped
• 1 large stalk celery, diced
• 1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
• 1/4 cup chopped cilantro
• 1/2 cup plain low-fat yogurt or buttermilk
• 2 tablespoons Hellmanns or Best Foods Mayonnaise
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon curry powder
• Pinch of cayenne
• Salt to taste
• 2 tablespoons canola oil
• 1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water

1. Combine all of the salad ingredients.
2. Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste.
3. Whisk in the oil, and toss with the salad.
4. Garnish with the broccoli florets, and serve.

basmati brown rice, quinoa, toasted almonds, stalk celery, apple, cilantro, yogurt, hellmanns, lime juice, mustard, curry powder, cayenne, salt, canola oil, broccoli florets

Taken from cooking.nytimes.com/recipes/1014048 (may not work)