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.
Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 26 g fat, 3 g saturated fat, 0 mg cholesterol, 170 mg sodium, 53 g carbohydrate, 6 g fiber, 24 g sugar, 8 g protein
