Curried Quinoa Salad With Cucumber-Mint Raita

• 1 teaspoon olive oil
• 2 teaspoons Madras curry powder
• 1 garlic clove, crushed
• 1 cup uncooked quinoa
• 2 cups water
• 3/4 teaspoon kosher salt
• 1 diced peeled ripe mango
• 1/2 cup diced celery
• 1/4 cup thinly sliced green onions
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons currants
• 1/4 cup finely diced peeled English cucumber
• 2 teaspoons chopped fresh mint
• 1 (6-ounce) carton plain low-fat yogurt
• 1 (6-ounce) package fresh baby spinach

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

Taken from www.myrecipes.com/recipe/curried-quinoa-salad (may not work)