CURRIED QUINOA SALAD WITH MANGO

Quinoa has more protein than any other grain; it's delicious in this
summer salad.

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard

1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Cook quinoa in medium pot of boiling salted water over medium heat
until tender but still firm to bite, stirring occasionally, about 12
minutes. Drain well; cool. Transfer to medium bowl.
Meanwhile, whisk oil and next 4 ingredients in small bowl to blend.
Season dressing to taste with salt and pepper.

Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup
dressing to quinoa; toss to coat. Divide spinach between 2 plates.
Spoon quinoa salad over spinach. Garnish with mango spears and 1
tablespoon green onions. Drizzle with remaining dressing; serve.

To chop a mango: Cut mango in half lengthwise, slicing around the pit.
Cut a half-inch grid into flesh of each half. Using your thumbs, push
up skin side so cubes stick out. Slice off cubes at base.

Makes 2 servings.