Quinoa With Mango and Curried Yogurt

Submitted by kellymbrown

"I've been collecting yummy-looking vegetarian recipes that I want to try :) This one's from Gourmet magazine, May 2003."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 78.78 ml plain low-fat yogurt
• 14.79 ml fresh lime juice
• 9.85 ml curry powder
• 4.92 ml finely grated peeled fresh ginger
• 3.69 ml salt
• 1.23 ml black pepper
• 29.58 ml vegetable oil or 29.58 ml peanut oil
• 315.37 ml quinoa (about 7 1/2 oz)
• 453.59 g firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
• 1 red bell pepper, cut into 1/4-inch dice
• 1 fresh jalapeno chile, seeded (if desired for less heat)
• 78.78 ml chopped of fresh mint
• 118.29 ml dry roasted salted peanut, chopped (2 1/2 oz)

directions

1. In a large bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper.
2. Slowly trickle in oil, whisking until combined; set aside.
3. Place quinoa in a large bowl and cover with water, taking care not to let the bowl fill up more than halfway. Let quinoa settle a bit; using your hands, rub grains together lightly under the water; drain in a sieve, then pour quinoa back into the bowl. Repeat 4 more times.
4. Cook quinoa in a 4- to 5-quart pot of *boiling salted water* for about 10 minutes.
5. Drain in large sieve and rinse under cold running water.
6. Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.
7. While quinoa is cooking, chop up remaining ingredients.
8. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.