Curried Quinoa Salad with Mango

My friend brought it over for a party and I fell in love with this wonderful and easy dish. Served over bed of fresh spinach makes a quick and easy lunch. Holds well in the refrigerator for few days. The original recipe is from Epicurious and I made few little changes to my taste. This is 100% vegan.

• 1 cup uncooked white Quinoa
• 1 cup diced seedless cucumber
• 1 mango, diced
• 2 TBS chopped green onions or chives
• 1 tsp chopped cilantro (optional)

Dressing:

• 1/4 cup canola oil
• 2 TBS rice vinegar (or any other vinegar)
• 1 TBS mango chutney
• 1 1/2 tsp curry powder
• 1/4 tsp dry mustard
• 1 TBS agave nectar (optional)

For 1 cup of quinoa you need about 2 cups of water. 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 all dressing ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Add chopped mango, cucumber, green onions, and cilantro.