Quinoa with Mango and Curried Yogurt

Name: Quinoa with Mango and Curried Yogurt
Ingredients: ⅓ 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 ½ 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; ½ cup salted roasted peanuts or cashews, chopped

AuthorJulie

Yields1 Serving

Dressing

⅓ 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

Salad

1 ½ 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

½ cup salted roasted peanuts or cashews, chopped

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

Rinse 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.

In 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.

Categorygrains, salads

Ingredients