Quinoa With Mango And Curried Yogurt Recipes

QUINOA WITH MANGO AND CURRIED YOGURT

Steps:

• 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 ofboiling 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.
• *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).

QUINOA WITH MANGO AND CURRIED YOGURT

Steps:

• 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 ofboiling 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.

QUINOA SALAD WITH MANGOES AND CURRY DRESSING

Steps:

• Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
• Peel and dice the mangoes into 1/2" squares.
• Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
• Chop the almonds and add them last so they stay crisp.
• For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.