Quinoa with Mango and Curried Yogurt

Active time: 20 min Start to finish: 45 min

Ingredients:

• ⅓ cup plain yogurt


• 1 tablespoon lime juice, fresh


• 2 teaspoons curry powder


• 1 teaspoon ginger root, finely grated


• ¾ teaspoon salt


• ¼ teaspoon black pepper


• 2 tablespoons vegetable oil, or peanut oil


• 1 ⅓ cups quinoa, (7 1/2 oz)*


• 1 pound mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)


• 1 red bell pepper, cut into 1/4-inch dice


• 1 jalapeno chile, seeded (if desired for less heat) and minced


• ⅓ cup mint, fresh, chopped


• ½ cup peanuts, (2 1/2 oz) salted roasted ,chopped

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 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).


NOTE: did not add jalapeno, mint or peanuts -- still delicious!

NOTE: Begin w/1.5 c quinoa (lose some while rinsing) and add a bit of Splenda to dressing.

(Serves --)



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