Curried Rice and Quinoa Salad

I’ve made this mixed grains salad using
both regular brown rice and brown basmati rice.
I like the lightness of the basmati brown rice,
but I also enjoy the chewiness of regular brown rice.

Ingredients:
3/4 cup basmati 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
1/4 cup chopped cilantro

For the dressing:
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons Real mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil
Broccoli florets for garnish

Directions:
Combine all of the salad ingredients.
Whisk together the yogurt or buttermilk,
mayonnaise, lime juice, Dijon mustard, curry powder,
cayenne and salt to taste.
Whisk in the oil, and toss with the salad.
Garnish with the broccoli florets, and serve.