by Jennifer Burns
- 1 teaspoon olive oil
- 2 teaspoons curry powder
- 1 garlic clove, crushed
- 1 cup uncooked quinoa
- 2 cups water
- 1 diced peeled ripe mango
- 1/2 cup diced celery
- 1/4 cup thinly sliced green onions
- 3 tablespoons chopped fresh cilantro
- 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
- Salt Substitute Seasoning and Pepper, to paste
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 substitute and pepper. Cool completely.
Add mango, celery, green onions and cilantro, to cooled quinoa; toss gently. Combine cucumber, mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with some of the quinoa mixture and about 2 tablespoons raita.
