Curried Quinoa and Rice salad with Mango and Cauliflower

1/2 Cup Jasmine Rice

1/2 Cup Quinoa

2 cups chicken stock

3 Tbsp Vegetable oil

2 cup Cauliflower broken to small florets

1 Tbsp Curry Powder

2 tsp Garam Masala

1/2 cup Golden raisens

Rice wine Vinegar

1/2 cup Cashews

1 Mango chopped

3 Tbsp Fresh chives chopped

Lemon zest

EVOO

Salt and pepper

Place the raisins into a small bowl covered with rice wine vinegar. set aside to pickle while you prepare the salad.

Bring the Chicken stock to a soft boil and cook the rice with the quinoa according to the package directions for the rice. Let cool in a large bowl.

Heat the vegetable oil in a large skillet over high heat, add the cauliflower, curry, garam masala, a pinch of S&P and stir to coat the cauliflower in all the spices, ( about 1 minute). Add 1/2 cup of water and cook 5 minutes till the cauliflower is tender. Add the cauliflower to the rice, drain the raisins and add to the rice along with all the other ingredients and mix well. Drizzle with a little EVOO and toss. Let the salad rest for a few minutes so the flavors fully combine.