Photo: Oxmoor House
6 servings

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.

How to Make It

Step 1

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.

Step 2

Add mango and next 4 ingredients to cooled quinoa; toss gently.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

ss1012's Review

June 19, 2013

CPanczner's Review

February 12, 2013

artemisann9's Review

February 04, 2012
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.