Heat a skillet or indoor grill to medium and spray with olive oil.
In a small bowl combine curry powder, sea salt, cumin, crushed red pepper and black pepper. Spray chicken, tempeh or chicken strips with olive oil and rub with spice mixture. Cook for 5 minutes per side or until cooked through. (If you are using chicken the amount of time will depend on how thick it is.) Remove from heat and allow to cool. Chop into ½ inch pieces and place in a large bowl. Add quinoa, mango, celery, currants, scallions and almonds.
Meanwhile, combine dressing ingredients in a glass jar or blender. Shake or process until smooth.
Toss dressing with chicken mixture. Serve at room temperature or chilled.