1bell pepperred, green, purple, yellow, or combination, chopped
1zucchinihalved lengthwise and sliced into 1/4-inch pieces
1/2mangocut into cubes
about 1/3 cup of your favorite dressing or Orange-Curry Dressing
2tablespoonswhite wine vinegar
1/2 to 1teaspooncurry powderto taste
Combine the quinoa, water, and garlic in a saucepan. Bring to a boil, reduce heat, and cook covered for 10 minutes. Add the cauliflower and check to see that there is still water in the quinoa; if not, add 2 tablespoons of water. Cover and cook on low for 5 minutes, or until water is absorbed and quinoa is tender.
Put the quinoa/cauliflower into a large serving bowl and add the zucchini and bell peppers. (If you are using a pre-made salad dressing, add it now, just enough to moisten; refrigerate until chilled and add mango just before serving.)
To make the Orange-Curry Dressing:
Saute the onion in a small pan until just beginning to brown, about 3 minutes. Transfer it to a small blender and add all the remaining ingredients. Blend well, until onion is pureed. Pour just enough of this dressing over the salad to moisten, and reserve the rest.
Cover and refrigerate until ready for serving. Add the mango and serve with extra dressing on the table.