Curried Quinoa with Cucumber-Mint Raita
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
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.