1 just-ripe mango, peeled, pitted, cut into ½-inch dice
½ cup fresh cilantro leaves
½ cup finely chopped red onion (about ¼ large onion)
½ cup unsalted, dry-roasted peanuts
3 scallions, thinly sliced
crushed red pepper flakes
Peel and remove pith and seeds from orange. Cut into slices and remove and white flesh. Add to vitamix.
Add lime juice, oil, and to vitamix with orange juice; blend. Set dressing aside.
Bring rice and 1¼ cups + 2 Tbsp water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mango and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
In a large bowl, whisk the dressing ingredients together.
Add the quinoa to the dressing and mix well to combine.
In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
Add the carrot and saute for a couple minutes.
Add the chickpeas and cook for another couple minutes.
Add the spinach and cook until wilted, about a minute.
Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.