Quinoa Salad with Curry Vinaigrette

Ingredients

• 1/3 Cup Honey
• 1/3 Cup Extra Virgin Olive Oil
• 2 Tablespoon Balsamic Vinegar
• 2 Tablespoon Grated Yellow Onion
• 2 cloves Garlic (Minced)
• 2 teaspoon White Wine Worcestershire Sauce
• 1 teaspoon Curry Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1 Cup Quinoa (Cooked According To Package Directions, Drained And Cooled)
• 2 Large Carrots (Peeled And Sliced Thinly Into Coins)
• 2 ears Raw Sweet Corn (Kernels Cut)
• 1 Cup Halved Grape Tomatoes
• 1 English Cucumber (Halved Lengthwise And Then Cut Into 1/4-inch Slices)
• 1 Large Yellow Squash (Halved Lengthwise And Then Cut Into 1/4-inch Slices)
• 1 Large Red Bell Pepper (Chopped)
• 1 teaspoon Minced Fresh Thyme Leaves

Instructions

1. 1

   For the sweet curry vinaigrette: In a small bowl, whisk together all vinaigrette ingredients. Set aside.

2. 2

   For the quinoa salad: In a large bowl, stir together the quinoa and sweet curry vinaigrette until incorporated. Fold in the carrots, sweet corn kernels, tomatoes, cucumber, squash, red bell pepper, and thyme. Add kosher salt and freshly ground black pepper, to taste.