Curried Quinoa Salad With Mango

From Bon Appetit Aug. 2005

• Ready In: 27 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 1  cup quinoa (about 6 ounces)
• 1⁄4 cup canola oil
• 2  tablespoons white wine vinegar
• 1  tablespoon mango chutney, chopped if chunky
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon dry mustard
• 1  cup mango, plus mango spears chopped peeled (to garnish)
• 1  cup  unpeeled English cucumber, chopped
• 5  tablespoons green onions, divided and chopped
• 2  cups  packed  Baby Spinach

Directions

1. 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; cool. Transfer to medium bowl.
2. Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
3. 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; serve.