Curried Quinoa Salad with Cucumber-Mint Raita

Ingredients

• 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 (5-ounce) package fresh baby spinach $

Preparation

• 1. Heat oil in a medium saucepan over medium-high heat. Add curry 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, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
• 3. 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.