Ingredients

• 1 cup quinoa
• 1/4 cup canola oil
• 2 tablespoons white vinegar
• 1 tablespoon mango chutney
• 1 1/2 teaspoons curry powder (if you love curry add more, I do!)
• 1/4 teaspoon dry mustard powder
• 1 cup peeled mango plus mango spears for garnish
• 1 cup cucumber
• 5 tablespoons green onions
• 2 cups baby spinach
• 1 cup cooked beans of your choice
• 1/4 cup nuts of your choice or hemp seeds

Directions

1. 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.
2. Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
3. 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. Rinse beans and mix them with the quinoa and vegetables. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing