Quinoa and Mango Salad

This recipe is adapted from Vegetarian Cooking for Everyone by Deborah Madison. She used scallions instead of red onion, and added cilantro, garlic, and jalapeno. It also might be good with other types of nuts, shallots instead of onion, or other fruits or dried fruits. I think that 1 c quinoa is actually a little too much, so I don't put it all in. It'd be good to use the full amount of quinoa if you have two mangoes or more avocado.

1 c. quinoa
2 c. water

1 mango, diced
1 avocado, diced
1/2 red onion, finely chopped
1/4 c. sliced almonds, toasted

2 Tb yogurt
1 tsp curry powder
juice of 1/2 lemon
1 tsp honey
2-4 Tb canola oil (or other neutral oil)
salt
freshly ground pepper

Rinse quinoa several times in a bowl of cold water to remove the saponin, draining each time in a fine sieve. Bring the water to a boil in a small saucepan, then add salt (if desired) and the quinoa. Lower the heat, cover, and simmer 12-15 minutes. Let stand 5 minutes. Drain through a sieve if it's watery. Chill.

Put the cooked quinoa in a bowl with the mango, avocado, and red onion. Mix the yogurt, curry powder, lemon juice, honey, oil, salt and pepper to make the vinaigrette, adjusting all ingredients to taste. Mix the vinaigrette into the quinoa mixture to taste. Stir in the almonds last so they stay crisp.