Curried Quinoa Salad with Cucumber-Mint Raita

• portions: 6

Ingrédients

1 teaspoon olive oil

2 teaspoons Madras curry powder

1 garlic clove, crushed

1 cup uncooked quinoa

2 cups water

¾ teaspoon kosher salt

1 diced peeled ripe mango

½ cup diced celery

¼ cup thinly sliced green onions

3 tablespoons chopped fresh cilantro

3 tablespoons currants

¼ 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

Instructions

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 ¼ 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 ¼ cup quinoa mixture and about 2 table- spoons raita.