Quinoa with Mango and Curried Yogurt

Quinoa with Mango and Curried Yogurt


May 14, 2008

  • Makes: Serves 6.



1/3 cup plain yogurt

1 Tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. finely grated fresh ginger

salt and pepper

2 Tbsp. canola oil


1 1/2 cups quinoa

1 ripe mango, peeled, pitted, and diced

1 roasted red pepper, chopped

1 fresh jalapeño pepper, seeded (the seeds and membranes contain the most heat) and minced (optional)

a handful of fresh cilantro, chopped

1/2 cup salted roasted peanuts or cashews, chopped


1In a small bowl, whisk together the yogurt, lime juice, curry powder, ginger, salt and pepper. Add oil in a slow stream, whisking until combined.

2Rinse quinoa well in a few changes of water, rubbing grains and letting them settle before pouring off water. Cook in a large pot of boiling water for 15 minutes, rinse under cold water to stop it from cooking, and drain well in a sieve.

3In a large bowl, toss the quinoa with the mango, red pepper, jalapeño and cilantro. Drizzle with dressing and toss to combine; top with chopped peanuts or cashews.


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