1-1/2 C. chicken stock
3/4 C. quinoa
1-1/2 t. curry powder
1/4 t. garlic powder
1/2 t. salt
1/4 t. black pepper
1 mango, peeled, seeded and diced
3 green onions, chopped
Bring chicken stock, quinoa, curry powder, garlic powder, salt and pepper to a boil in a saucepan over high heat. Reduce to medium-low, cover and simmer until the quinoa is tender, 15-20 minutes. Once done, scrape the quinoa until a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.
4 servings: 162 calories, 2.4g fat, 31.1g carb, 5.3g protein; 553mg sodium (as calculated with store bought chicken stock)