Recipe - Curry Quinoa Salad with Chicken

Curry Quinoa Salad with Chicken

(recipe adapted from here)
Yields 3-4 servings

Ingredients:

• 1 tsp. olive oil
• 2 tsp. curry powder
• 1 garlic clove, crushed
• 1/4 c. uncooked quinoa
• 1 c. water
• 3/4 teaspoon salt
• 1 diced peeled ripe mango 
• I can't cut a mango to save my life so I used 2 of the little cups of fruit and just drained out all of the liquid first
• 1 lb. chicken 
• I used Tyson's frozen grilled chicken strips and put them in the crockpot for 4 hours with a little bit of curry powder. About half the bag was the perfect amount
• 2-4 c. baby spinach (or whatever lettuce you want to use)

Directions:

1. Heat oil in a medium saucepan over medium-high heat. Add curry powder and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely. While doing this, pull chicken out of the oven or crockpot and let it cool as well.
2. Add mango and chicken to cooled quinoa; toss gently.
3. Combine cucumber, mint, and yogurt in a small bowl; stir well. Divide spinach evenly among plates, and top each serving with about 3/4 cup quinoa mixture. I added a little bit of feta cheese and paired with a light raspberry vinaigrette.