Yield: 12 servings.

Salad:

4 cups quinoa, uncooked

2 qt. Dole® Frozen Mango Chunks, partially defrosted and drained

3 cups golden raisins

2 cups celery, thinly sliced

1½ cups red onion, minced

3 cups sliced almonds, toasted

Dressing:

1 quart Dole® Frozen Mango Chunks, pureed

1 cup lowfat sour cream

¼ cup white balsamic vinegar

4 tsp. curry powder

4 tsp. garlic salt

2 tsp. ground black pepper

For salad: In a pan, heat 2 quarts of 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 of the water. Fluff with 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.

For dressing: Puree 1 qt. mango chunks, sour cream, vinegar, curry powder, garlic salt and pepper. Add to quinoa salad, tossing to blend, just before serving.