Told you there was a quinoa explosion going on around here. Ridiculously easy, light, and tasty. you can pile this with extra greens into a wedge of pita if you’re looking for something with more “substance”.
Curried Mango Quinoa Salad
1 c quinoa, soaked, and cooked in 3 cups water, drained and cooled
1 pound tofu, cubed
1 large mango, peeled, pitted and diced
1 large cucumber, seeds removed, and diced
1 bunch green onions, sliced
4 cups baby spinach
1/4 c canola or grapeseed oil
2 tbs curry powder
2 tbs white wine vinegar.
in a food processor, combine 1/2 of the mango, the oil, curry, and vinegar and combine until smooth. season with a pinch of salt. cook the tofu in a tbs of oil until browned and set aside. in a large bowl, mix the quinoa with the dressing, and add all of the other ingredients except for the spinach. divide the spinach evenly between 4 plates, and top with the salad.