six - another great dinner

Another winner for dinner tonight!  This time, it was Becky's turn and she made another new recipe from Cooking Light.  We highly recommend trying it!

Curried Quinoa Salad with Cucumber-Mint Raita

 - Cooking Light

 Ingredients

    * 1 teaspoon olive oil

    * 2 teaspoons 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 finely 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 fat-free yogurt

    * 1 (5-ounce) package fresh baby spinach

Preparation

1. 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.
2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.
3. Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well.
4. Serve quinoa atop a bed of spinach and topped with raita.