Anonymous August 23 2005

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.