Quinoa With Mango And Curried Yogurt
jasmin
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 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
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 of boiling 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.
Source: jasmin
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