Quinoa With Mango and Curried Yogurt

Name: Quinoa With Mango and Curried Yogurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 side dish servings, 6 serving(s)
Ingredients: 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)

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Recipe by Sweet Baboo

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.

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READY IN: 50mins

SERVES: 6

YIELD: 6 side dish servings

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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