Boating Bliss

One of Adam's co-workers and her husband took us out on their boat for a day of fun in the sun and water sports. Although I wasn't so great at water surfing, I had a ton of fun. To feed us on the fabulous day, I made a Curried Quinoa Salad with Cucumber-Mint Raita that was perfect for the hot day. The warm flavors of the curry melded wonderfully with the cool mango and cucumber yogurt. Take advantage of this salad on the next (and maybe last) warm day of the year.


Curried Quinoa Salad with Cucumber-Mint Raita (Cooking Light, September 2010)

1 tsp. olive oil
2 tsp. Madras curry powder
1 garlic clove, crushed
1 cup uncooked quinoa
2 cups water
3/4 tsp. kosher salt
1 diced peeled ripe mango
1/2 cup diced onion
1/4 cup thinly sliced green onions
3 Tbs. chopped fresh cilantro
3 Tbs. currants [I used dried cranberries instead.]
1/4 cup finely diced peeled English cucumber
2 tsp. chopped fresh mint
1 (6-oz.) carton plain low-fat yogurt
1 (5-oz.) package fresh baby spinach

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 tsp. mint, and yogurt in a small bowl, and stir well. Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 Tbs. raita.