In a sauce pan on medium-high heat, add chicken broth and quinoa. Bring to a boil. Turn heat to low, cover and cook for 15 minutes. Let cool.
In a medium bowl, add broccoli, radishes, green onions and quinoa.
In a small jar, add oil, vinegar, orange zest, juice, honey, mustard, curry powder and cayenne pepper. Shake vigorously.
Add dressing to broccoli mixture and toss to coat. Divide salad on four salad plates. Garnish with radish slices and the mixed sprouts. Serve immediately.