We’ve been wanting to try quinoa (pronounced Keen-Wa) for sometime now, but it took a trip down to Wild Oats all the way across town to actually find it. But for this flavorful recipe, the trip was well worth it. The curry and peppers are deliciously spicy, but the cooling textures and flavors of the mango and mint perfectly compliment the heat. Plus, quinoa is really good for you (which makes you wonder why it isn’t more readily available). Anyways, if you can find it, I definitely recommend giving this one a try!
Quinoa with Mango and Curried Yogurt
Makes 6 side dish or 4 main dish servings. Recipe from Epicurious.
1/3 cup plain 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 or peanut oil
1 1/3 cups quinoa (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 jalapeÃ±o chile, seeded (if desired for less heat) and minced
1/3 cup chopped fresh mint
1/2 cup salted roasted peanuts (2 1/2 oz), chopped
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
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. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.