Bring chicken stock, quinoa, curry powder, garlic granules, salt and pepper to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and spring onions. Serve either at room temperature or cold.