Quinoa With Mango And Curried Yogurt

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/3 cup plain low-fat 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 (about 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 jalapeno chile, seeded (if desired for less heat)
• 1/3 cup chopped fresh mint
• 1/2 cup dry roasted salted peanut, chopped (2 1/2 oz)

Recipe

• 1 in a large bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper.
• 2 slowly trickle in oil, whisking until combined; set aside.
• 3 place quinoa in a large bowl and cover with water, taking care not to let the bowl fill up more than halfway. let quinoa settle a bit; using your hands, rub grains together lightly under the water; drain in a sieve, then pour quinoa back into the bowl. repeat 4 more times.
• 4 cook quinoa in a 4- to 5-quart pot of *boiling salted water* for about 10 minutes.
• 5 drain in large sieve and rinse under cold running water.
• 6 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.
• 7 while quinoa is cooking, chop up remaining ingredients.
• 8 toss quinoa with curried yogurt and remaining ingredients in a large bowl. serve warm or at room temperature.