Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds, rubbing the grains together to remove the bitter saponin coating. Transfer to a medium saucepan and add 1¾ cups (415ml) water and the salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes until all the water is absorbed and the quinoa grains have sprouted small white 'tails'.

Remove from heat. Place a folded paper towel over the saucepan, then replace the lid. Let the quinoa steam for 15 minutes — the paper towel absorbs excess moisture so the grains stay fluffy and separate. Uncover and fluff with a fork. Spread the quinoa on a sheet pan in an even layer and let it cool completely (about 15–20 minutes). Do not add warm quinoa to the salad or the avocado will brown and the spinach will wilt.

While the quinoa cools, slice each mango along both sides of the flat pit to remove the cheeks. Score the flesh of each cheek in a crosshatch pattern without cutting through the skin, then invert and slice the cubes off into a large mixing bowl. Cut the remaining flesh from around the pit and squeeze it over the bowl — the extra juice acts as a natural dressing.

Add the diced avocado, tomatoes, grated carrot, jicama, currants, lime juice, lime zest, mint, baby spinach, and black pepper to the bowl with the mango. Toss gently to combine. Refrigerate if not using immediately. Once the quinoa has cooled completely, add it to the bowl and fold everything together until evenly combined. Taste and adjust lime juice and pepper as needed. Serve immediately.