Curried Quinoa Salad
Fun, flavorful and quick to prepare.
|1 cup quinoa |
|1/4 cup canola oil |
|2 tablespoons white wine vinegar |
|1 tablespoon mango chutney |
|1 1/2 teaspoons curry powder |
|1/4 teaspoon dry mustard |
|1 cup chopped mango |
|1 cup chopped unpeeled English cucumber |
|5 tablespoons chopped green onions |
|2 cups baby spinach |
| Salt, to taste |
| Ground black pepper, to taste |
- 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 and let cool. Transfer to a medium bowl.
- Whisk together canola oil and white vinegar, mango chutney, curry powder and dry mustard in small bowl. 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 and enjoy.