Cleta's Quinoa and Mango Salad

Pal Cleta gave me this refreshing quinoa salad yesterday. I love the different textures and the surprising hint of curry. 

The recipe can be found here at the Hawaiian Electric site. 

Thank Cleta!!!

Ingredients:

• 1 clove fresh garlic, pressed
• 1/4 teaspoon salt
• 2 tablespoons low-fat yogurt
• 2 teaspoons curry powder
• 1 1/2 tablespoons fresh lemon juice
• 5 tablespoons light olive oil
• 2 tablespoons finely chopped fresh Chinese parsley
• 3 cups cooked quinoa, drained and cooled
• 2 large half-ripe mangoes, peeled, diced into 1/2-inch squares
• 1 jalapeno chile, seeded and diced
• 1/3 cup thinly sliced chives
• 1/3 cup roasted salted almonds, chopped
• Salt and pepper to taste

Directions:

Curry vinaigrette:
In a small bowl, mix garlic and salt until smooth. Add yogurt and curry, then stir in lemon juice and oil; whisk until the mixture is thick and creamy. Let stand 15 minutes; add Chinese parsley. Adjust salt to taste. Refrigerate until ready to use.

In a large bowl, toss the quinoa, mangoes, chile, chives, and curry vinaigrette. Top with almonds. Makes 4 servings.