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.
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 (6-ounce) package fresh baby spinach
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add curry powder 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 and next 4 ingredients to cooled quinoa; toss gently.
Combine cucumber, mint, and yogurt in a small bowl; stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.
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Tasty, light and quick to make. The curry made the dish a little bitter (its also possible that the quinoa wasn't as well rinsed as advertised on the package), so I added two tsp of sugar to solve the problem.
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