Ingredients

• 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

Instructions

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. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
4. 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.
5. 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.