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Curried Quinoa Salad With Cucumber-Mint Raita

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salad gluten free low fat vegetarian memorial day dinner lunch

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Ingredients

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

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