1 pound ripe mangoes, peeled, pitted, and cut into 12 inch pieces
1 red bell pepper, cut into ¼ inch slices
½ cup of dates, pitted and chopped
1 cup of spinach
1/3 cup fresh chopped mint
½ cup chopped almonds
Rinse the quinoa well under warm water to remove the saponin and drain in a fine sieve. Place the rinsed quinoa, a pinch of salt and 1 ½ cups of water in a pot. Bring to a boil, recue heat to low, cover the pot and let the quinoa simmer for 15 minutes. While quinoa is cooking, prep the mangoes, red bell pepper, dates, spinach, mint and almonds and set aside. Next whisk the plain yogurt, lime juice, curry powder, salt and pepper in a large bowl. Add the oil in a slow stream, whisking constantly until combined. Combine the cooked quinoa with the curried yogurt. Add the remaining prepped ingredients and combine well. Serve warm or at room temperature.