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Quinoa with Mango and Curried Yogurt

Yields1 Serving

  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

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.