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- based on CIA-SA and Curried Quinoa Salad w/ Dried Cranberries & Toasted Almonds
- 1 c. quinoa (uncooked)
- 1/2 c. wild rice (uncooked)
- 1 bunch radishes, sliced (about 1 c.)
- 1 c. shredded carrots
- 1 c. frozen or fresh peas (thawed if frozen)
- 1 c. fresh flat-leaf parsley, chopped
- 1 c. plain nonfat yogurt
- 1 T. plus 1 t. curry powder
- 1 t. dried scallions
- 1 T. plus 1 t. white wine vinegar
- 1 T. lemon juice
- 1 ½ t. sea salt
- Twenty twists freshly ground black pepper
- 1 c. extra virgin olive oil
View Full Recipe at Eliots Eats
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