Curried Quinoa Salad with Mango

By es123

Ingredients

• 1 cup quinoa (about 6 ounces)
• 1/4 cup canola oil
• 2 tablespoons white wine vinegar
• 1 tablespoon mango chutney, chopped if chunky
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon dry mustard
• 1 cup chopped peeled mango plus mango spears for garnish
• 1 cup chopped unpeeled English hothouse cucumber
• 5 tablespoons chopped green onions, divided
• 2 cups (packed) baby spinach

Preparation

Step 1

Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.

Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.


To chop a mango:

Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.