Prep 20 mins
Cook 30 mins
A four fork recipe from Gourmet Magazine, May 2003 I have posted as the recipe was written, but I only used one cup of quinoa to 2 cups of water, and cooked in the microwave as I do white rice (5 minutes on high, 12 minutes on 50% power, stand time of 10 minutes, then fluff gently with chopsticks or a fork). Stove top or rice cooker would work well also. I think with adding a dressing, steaming is unnecessary. I did use mangoes, and loved the taste, but one reviewer suggested substituting apples, cashews and raisins, and I think that might be interesting too when mangoes are unavailable.
- 1⁄3 cup plain yogurt
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder
- 1 teaspoon finely grated peeled fresh ginger
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons vegetable oil or 2 tablespoons peanut oil
- 1 1⁄3 cups quinoa (7 1/2 ounce)
- 1 lb 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, minced and seeded (if desired for less heat)
- 1⁄3 cup chopped of fresh mint
- 1⁄2 cup dry roasted salted peanut, chopped (2 1/2 ounces)
- Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
- Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
- Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
- 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. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.