2-3 green onions or a chunk of purple onion, chopped
2 cups (packed) baby spinach, torn or sliced (optional)
half a 19 oz. can black beans, rinsed and drained
handful of torn cilantro (optional)
1/4 cup canola oil
2-4 Tbsp. white wine or white balsamic vinegar
1 Tbsp. mango chutney, chopped if chunky (optional)
1 tsp. honey
1 tsp. curry powder or mild paste
1/4 tsp. cumin
1Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you'd cook pasta.) Drain well, return to the pot, put the lid back on and let it steam - this will produce fluffy quinoa - until cooled.
2Combine the oil, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
3Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated.