Vegetable Quinoa Curry

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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
269
FAT
21%
CHOL
3%
SOD
26%

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Ingredients for 6 servings

1 cup quinoa, rinsed

¾ lb. green beans, trimmed, cut into 3-inch lengths

1 medium seedless cucumber, diced

½ tsp. cumin seeds

1 cup fat-free Greek yogurt

¾ cup chopped cilantro

1 ½ Tbsp. canola oil

1 ½ Tbsp. mild curry powder

1 large onion, halved, cut into strips

2 tsp. each minced garlic and grated fresh ginger

6 cups cauliflower, cut into 1-inch pieces

(1 medium head)

4 carrots, peeled, thinly sliced

1 baked tofu (8 oz.), diced

1 can (14.5 oz.) vegetable broth

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