Curried quinoa + mango salad

This salad combo is a new favorite of ours—curried quinoa with mango, spinach, slivered almonds and wasabi peas for an extra crunch and punch respectively. Here's how I made it—

Rinse 1 cup of quinoa in sieve under running water for a minute (to remove bitter outer chemicals) and cook in 2 cups of chicken broth for about 15 minutes. Let cool. Meanwhile make the dressing, and have all your salad ingredients chopped and prepped. Combine the salad ingredients in a bowl, add curry dressing to taste, then fold in the almonds and cilantro when you're about to serve. The salad is great just like this but and on any extras that you like. I like this on a bed of baby spinach, and I love the added heat and crunch of the red chili peppers and wasabi peas. Drizzle a bit of the dressing on the top as well. If your keen for quinoa, you'll love this salad!

Curry dressing

1 garlic clove, minced

2 tablespoons Greek yogurt
2 teaspoons curry powder

1/2 tsp of freshly grated ginger
zest and juice of half a lemon

1 tsp honey (or mango chutney!)

5 tablespoons olive oil 

dash of salt and pepper

Salad ingredients

quinoa, cooked and cooled

2 large mangoes
1 jalapeno chile, seeded and diced
3 scallions, thinly sliced 

half cup cilantro leaves

1/3 cup slivered almonds, roasted

Extra fun

baby spinach leaves

wasabi peas

sliced red chili peppers