Here is a light and flavorful spring salad that is loaded with crunchy veggies, protein packed quinoa, Greek yogurt, and gently spiced with curry and lime!
1/2 lb broccoli florets, steamed
1/4 cup toasted almonds, coarsely chopped
2 large celery stalks, diced
1 apple, cored and diced (tossed in 1 tbsp fresh lemon or lime juice)
1/4 cup raisins
1/4 cup cilantro, chopped
2 green onions, chopped
1/2 cup unsweetened Greek yogurt
Juice from half a small lemon or lime
1 tsp Dijon mustard
2 tsp curry powder
pinch of cayenne
3 Tbsp olive oil
salt and pepper to taste
1. Steam broccoli, and toast and chop almonds. Cook quinoa according to package directions. I cooked mine in the rice cooker, one cup of quinoa to two cups water or broth for about 20 minutes. Let everything chill.
2. Combine all salad ingredients.
3. In a separate bowl whisk together all dressing ingredients.
4. Toss the salad and dressing together.
This keeps well for a few days in the fridge, and is particularly crisp and refreshing if chilled in the fridge for a few hours prior to serving!
Anne McCranie is a Portland, Oregon based personal trainer and Licensed Massage Therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice. Do you have a favorite recipe to share? Email Anne Anne@FluidPortland.com or post a comment below.