Curried Quinoa Salad with Sweet Potato and Mint Recipe - Cook With Campbells Canada

Ingredients

• 1 cup 250 mL quinoa
• 2 cups 500 mL CAMPBELL’S® Ready to Use Vegetable Broth
• 3 cups 750 mL cubed sweet potato
• 1/2 cup 125 mL olive oil, divided
• 1 tsp 5 mL honey
• 1/4 cup 60 mL red onion
• 1 tbsp 15 mL mild yellow curry paste
• 1/4 tsp 1 mL salt
• 2 tbsp 30 mL fresh lemon juice
• 1/3 cup 80 mL plain yogurt
• 1/4 cup 60 mL dried currant or raisins
• 1/4 cup 60 mL chopped toasted almonds
• 1/4 cup 60 mL coarsely chopped mint leaves