Dressing:
1/3c. plain yogurt
1/4c. olive oil
2 tbl. lime juice
1 tbl. minced fresh ginger
2 tsp. curry powder
1/2 tsp. salt and pepper

Quinoa Salad:
1c. quinoa
2c. water
2 ripe mangoes, peeled, pitted and chopped
1 red or green bell pepper, seeded and cut into bite size strips
1 green onion, thickly sliced
1 chili pepper, seeded and finely chopped
1c. toasted and coarsely chopped walnuts
1/2c. chopped fresh mint (optional)

To prepare dressing, whisk together all dressing ingredients in bowl; cover and chill until ready to serve. To prepare salad, rinse quinoa in a fine mesh strainer; drain well. Bring water to a boil and stir in quinoa, reduce heat and simmer, covered, for 12 min. Remove from heat and let stand for 5 min. Fluff with a fork and chill for at least 30 min. Stir dressing into quinoa, then lightly stir in remaining salad ingredients Makes 8 side servings.