Curried Quinoa and Cauliflower

1 cup quinoa (rinsed)
1 cup frozen peas
2 garlic cloves (chopped)
2 tablespoons olive oil
1/2 teaspoon cumin
4 teaspoons curry powder
1 cup vegetable broth
low-sodium
1 head of cauliflower (about 1 1/2 pounds
trimmed and cut into small florets)
1/3 cup plain yogurt
low-fat (about 5 1/2 tablespoons)
1/2 cup cashews
roasted without salt
1/4 cup cilantro
fresh
chopped
2 tablespoons lime juice
2 tablespoons green onion (scallion)
chopped
salt (pinch
optional)

Wash hands with soap and water.
Cook quinoa until just tender, according to package directions.
Heat oil in saucepan over medium-high heat. Add curry powder and cumin, and cook, about 30 seconds, or until fragrant.
Stir in broth and chopped garlic. Bring to a boil.
Add cauliflower, cover, and return to a boil. Reduce heat to medium and simmer 3 minutes.
Add frozen peas and cook until cauliflower is just tender, stirring occasionally. Remove from heat.
Stir in 2 tablespoons broth from cauliflower fixture into yogurt in small bowl.
Add yogurt mixture to cauliflower. Fold in quinoa, cashews, and cilantro.
Sprinkle with green onion and top with a little fresh lime juice.

USDA Supplemental Nutrition Assistance Program (SNAP)