1 cup California walnuts, toasted and roughly chopped
In medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil. Set aside.
Salad: Add quinoa to a large saucepan of boiling salted water. Cook 10 minutes. Pour quinoa into a fine strainer, reserving cooking liquid. Return cooking liquid to pan and place quinoa, in strainer, over cooking liquid. Cover with lid or foil and continue to steam about 10 minutes more of until quinoa is tender. Let cool.
In bowl, combine quinoa and dressing until well combined. Gently stir in mango, red pepper, green onion, chilies, mint and walnuts.