Grilled Curry Chicken with Mango Quinoa Salad

This recipe was inspired by a fellow soccer mom.  Thanks Jeanette!

For the Chicken

5-6 chicken breasts

2 tbsp olive oil

1 tsp salt

1 tbsp curry powder

Combine all ingredients in a bowl and let sit while the grill is preheating to medium high.  Grill chicken about 3-5 minutes per side, until you have nice grill marks and chicken is cooked through.  Serve with Mango Quinoa Salad.

For the Mango Quinoa Salad

1 ½ cups dry quinoa

3 cups of water

1 garlic clove

2 small mangos, peeled and diced

½ English cucumber, diced

½ red onion, diced

Handful of mint and basil, chopped

Juice of ½ lemon

2 tbsp olive oil

Salt and pepper to taste

Bring water to boil and stir in quinoa and garlic clove.  Bring back to a boil.  Cover, reduce heat and simmer about 10 minutes, until water is absorbed and quinoa is al dente.  Remove from heat, take out garlic clove, and let quinoa cool.  Once it has cooled, add in rest of ingredients and mix well.  Serve with Curry Grilled Chicken.