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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

Description

This Indian-inspired Dish Features Quinoa, A High-protein Grain That Cooks Relatively Quickly. We Like The Heat That Madras Curry Powder Brings, But Use Regular Curry Powder If You Prefer.

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