Ingredients
- 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
For the dressing:
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
For garnish: 1/2 pound broccoli florets, steamed for four or five minutes and refreshed with cold water
Description
From New York Times Recipes For HealthI Added The Broccoli Garnish Into My Calculations.For Lunch, I Serve This On Some Mixed Greens And Add Some Cold Turkey Or Chicken To It.
Spark Recipes
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