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.
Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
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.
Flavorful and light recipe! Love it, have made it several times. Usually double the mango as well as the riata, but love it. Hard to believe others didn't enjoy, just goes to show you how personal taste is different for everyone.
My husband and I loved this recipe. We love quinoa, and I can always use another recipe that uses that ingredient! Instead of topping the quinoa, spinach, and raita, I mixed it all together. Will make again!
this was my first experience with quinoa, i think it would be better if it was 1:1 quinoa to water, mine turned out mushy. I really liked the curry flavor of the quinoa, I think I'd really like it if the quinoa wasn't mushy.
This recipe caught my attention for the unusual combination of ingredients. I was initially scared off from reading the other review but decided to give it a try. I loved the flavor palette of this dish and can't wait to eat the leftovers tomorrow. I chose regular curry instead of the Madras to avoid so much heat and was extremely happy with the results of the sweet and savory combo with the quinoa.
I love quinoa, and I generally love CL recipes, but not this one. It completely lacks flavor. I made the full recipe with chicken breast so that my husband and I would have leftovers to enjoy for lunch during the week. It was so bad that we poured it all down the drain and prepared an alternative meal. Yuck!
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