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