Quinoa With Mango and Curried Yogurt |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 fresh mint |
1/2 cup dry roasted salted peanut, chopped (2 1/2 ounces) |
Directions:
1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
2. 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).
3. 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.
4. 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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