Curried Quinoa Salad with Cucumber-Mint Raita

Ingredients

• 5 ounce baby spinach fresh
• 0.5 cup celery diced
• 3 tablespoons currants 
• 2 teaspoons madras curry powder 
• 0.3 cup cucumber diced english peeled finely
• 3 tablespoons cilantro leaves fresh chopped
• 2 teaspoons mint leaves fresh chopped
• 1  garlic clove crushed
• 0.3 cup green onions thinly sliced
• 0.8 teaspoon kosher salt 
• 1  mangos diced ripe peeled
• 1 teaspoon olive oil 
• 1 cup quinoa uncooked
• 2 cups water 
• 6 ounce carton yogurt plain low-fat

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add curry and garlic to pan; cook 1 minute, stirring constantly.
3. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender.
4. Remove from heat; stir in salt. Cool completely.
5. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
6. Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.