Yield: 12 servings.
Heat 2 quarts water to a boil. Stir in quinoa and bring to a boil again. Cover and reduce heat to a simmer. Cook for 12 minutes or until quinoa absorbs almost all the water. Fluff with a fork and let stand for 15 minutes. Cool.
Combine cooked quinoa, 2 qt. mango chunks, raisins, celery and red onion. Add almonds just before serving.
Puree 1 qt. mango chunks, sour cream, vinegar, curry powder, garlic salt and pepper.
Add to quinoa salad, tossing to blend, just before serving.