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Ingredients

2 cups water 1 teaspoon salt 1 cup quinoa 3 mangoes, peeled and chopped 1 cup chopped cucumber ½ cup diced red bell pepper ⅓ cup chopped green onions 2 cups packed fresh baby spinach ¼ cup Mazola® Corn Oil 2 tablespoons white wine vinegar 1 tablespoon mango chutney ¼ teaspoon Spice Islands® Fine Grind Black Pepper 1 ½ teaspoons Spice Islands® Curry Powder ¼ teaspoon Spice Islands® Ground Mustard ¼ teaspoon Spice Islands® Ground Ginger

Nutrition Info

126.3 calories carbohydrate: 17.5 g cholesterol: : - fat: 5.8 g fiber: 2.2 g protein: 2.6 g saturatedFat: 0.8 g servingSize: - sodium: 202.2 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Heat water and salt in a medium saucepan, bring to boil. Add quinoa and cook until tender but still firm to bite, stirring occasionally, about 12 minutes. Remove from heat and let rest for 5 minutes. Transfer to medium bowl. Add mango, cucumber, red pepper and onion to quinoa. Mix well.
To make dressing: Blend oil, vinegar, chutney, black pepper, curry, mustard and ginger in a food processor. Add 1/4 cup dressing to quinoa mixture. Stir to coat. Spoon quinoa salad over spinach OR mix spinach with quinoa mixture. Drizzle with remaining dressing. Chill if desired.

12 servings

This dish is as healthy as it is colorful!