Boil quinoa in medium saucepan until tender, about 12 minutes. Drain and let cool in a medium sized bowl. In a small bowl, whisk olive oil, white wine vinegar, mango chutney, curry powder and mustard together. Salt and pepper to taste. Add the mango, green onions, cucumber and 1/4 cup of olive oil mixture to quinoa, mix together. On a salad plate, or in a bowl, spread out spinach, then spoon quinoa on top. Drizzle more olive oil mix on top and garnish with chopped green onions.