(from Gourmet, May 2003)
1/3 cup plain yogurt
1 tablespoon fresh lime or lemon juice
2 teaspoons curry powder
1 teaspoon fresh ginger, finely grated and peeled
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 cup quinoa
1 pound 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
2 scallions, green and white parts, thinly sliced
1/3 cup chopped fresh mint or cilantro
1/2 cup chopped, roasted peanuts or toasted, slivered almonds
Whisk together yogurt, lime or lemon juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Makes six servings, as a side dish
1/3 cup plain yogurt
1 tablespoon fresh lime or lemon juice
2 teaspoons curry powder
1 teaspoon fresh ginger, finely grated and peeled
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 cup quinoa
1 pound 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
2 scallions, green and white parts, thinly sliced
1/3 cup chopped fresh mint or cilantro
1/2 cup chopped, roasted peanuts or toasted, slivered almonds
Whisk together yogurt, lime or lemon juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Rinse
quinoa thoroughly in a sieve and drain. Cook quinoa in 2 cups of water
for 15-20 minutes, or until water is fully absorbed. Fluff with a fork
and leave to cool.
Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
