Curried Quinoa Salad with Sweet Potato and Mint

Directions

1. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.  
2. Preheat oven to 200°C. Spread sweet potatoes on a parchment-lined rimmed baking tray and drizzle with 3 tbsp (45 mL) of the olive oil. Roast in oven, turning occasionally until golden and tender on the inside, about 20 minutes.
3. In a large bowl, whisk together honey, red onion, curry paste, salt, lemon juice, yogurt and remaining olive oil. Stir in cooked quinoa. Toss with roasted sweet potatoes, currants, almonds and mint. Serve on a platter with extra mint if desired.