Directions

1. Whisk together mango puree, sour cream, vinegar, curry powder, garlic powder, and black pepper in a small bowl. Cover and refrigerated until needed.
2. Bring water to a rapid boil and add dry quinoa in a small saucepot. Reduce heat to low; cover and cook for 18 minutes, or until water is absorbed. Transfer to medium sized bowl or container and place in the refrigerator to cool. 
3. Toss together chilled quinoa, thawed mangos, raisins, celery and red onion in a large mixing bowl. Slowly add 3/4 cup of curry mango dressing and stir gently with a rubber spatula until fully incorporated.