Mango Curried Quinoa Spinach Salad

2 cups quinoa, uncooked
1/2 cup light olive oil
4 Tbsp white wine vinegar
2 Tbsp mango chutney, chopped
3 tsp curry powder
1/2 tsp dry mustard
2 cups fresh mango, peeled and chopped
2 cups fresh cucumber, washed, scored, and chopped
6 green onions, diced and divided (save 2 Tbsp out for garnish)
4 cups (packed down) baby spinach

Cook quinoa according to package directions; cool, and transfer to bowl.
Meanwhile, put oil, vinegar, chutney, curry, and mustard in bowl and whisk together until combined.  Taste and add salt and pepper if desired.
Add fresh chopped mango, cucumber, all but 2 Tbsp of onions, and 1/4 cup of the dressing mixed up in prior step to quinoa, and toss together until coated well.
Put baby spinach on 4 to 6 salad plates, then divide quinoa salad mixture evenly on each salad plate on top of spinach.
Sprinkle 2 Tbsp green onions over each salad and drizzle remaining dressing over each quinoa and spinach salad.