QUINOA WITH MANGO AND CURRIED YOGURT

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QUINOA WITH MANGO AND CURRIED YOGURT

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 or peanut oil

1 1/3 cups quinoa (7 1/2 oz)*

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 jalapeño chile, seeded (if desired for less heat) and minced

1/3 cup chopped fresh mint

1/2 cup salted roasted peanuts (2 1/2 oz), chopped

 

 

 

 

 

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 of boiling 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.

 

*Available at specialty foods shops, natural foods stores, and

ethnicgrocer.com (866-438-4642).

 

Makes 6 side-dish servings.

 

Source: Gourmet, May 2003

Formatted by Chupa Babi in MC: 10.10.06

 

Active time: 20 min Start to finish: 45 min

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