Vegetable Quinoa Curry

Bring a large pot of water to a boil. Add quinoa and cook for 6 minutes.

Add green beans and continue to cook for 4 to 5 minutes, or until green beans are crisp-tender and grains are tender but still slightly crunchy. Drain and leave in colander.

Meanwhile, sprinkle cucumber with a little salt and drain between double thickness of a paper towel.

Toast cumin seeds in a large, deep nonstick skillet over low heat for 3 minutes or until fragrant. Transfer to a small bowl and add cucumber, half the yogurt, and half the cilantro. Toss and reserve.

Add oil to same skillet and heat over medium-high heat. Add curry and cook for 30 seconds. Add onion, garlic, and ginger, then stir-fry for 2 minutes. Add cauliflower, carrots and tofu. Cook, stirring for 2 minutes.

Pour in broth and bring to a boil. Cover and reduce heat to medium-low. Simmer for 6 minutes or until vegetables are crisp-tender.

Stir the remaining yogurt and cilantro into curry mixture, then fold in quinoa mixture. Serve with cucumber salad. Garnish with accompaniments if desired.