Curried Quinoa Salad

I just made this quinoa salad to eat for lunch at school the next few days. I bought some thin cut chicken breasts and cooked them with olive oil, salt and pepper in a sautee pan and then shredded it and added that to the salad. I left out the celery since I don't like it and used olive oil in the dressing instead of canola. This picture was taken right before I added the dressing, because it was tasty alone. The one below is with dressing.

Curried Rice and Quinoa Salad
3/4 cup basmati brown rice, or 1 cup regular long grain or short grain 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 and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro

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

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.