Quinoa, Mango and Curried Yogurt Salad
Adapted from Gourmet Magazine
At first this dish may seem like an odd combination. I came across the recipe on Epicurious when I was try to find some more innovative dishes using quinoa. And, this one definitely caught my eye. It’s wonderfully refreshing. It’s also great because you can serve it warm, cold, or at room temperature and the leftovers are great. Sometimes I even make it a day ahead of time to let the flavors meld.
I’m not sure that I’ve ever actually used mint, since I don’t often have mint on hand. Basil works very well. The original recipe also called for a chopped jalapeno, which I have also never used. You could add it in, or also add in a pinch of cayenne pepper. The peanuts really do add a nice salty, roasted crunch to the dish. I think this salad would also be great placed in Napa cabbage leaves, or butter lettuce leaves, and wrapped up. Or, serve it on a bed of lettuce.
1 ⅓ cups quinoa
2 ½ cups water
1 lb. mango (fresh, cut into ½ inch cubes, or defrost frozen mango)
1 red bell pepper, cut into ¼ inch dice
¼ cup chopped fresh mint, basil, or tarragon (optional)
½ cup salted roasted peanuts, chopped
½ to ¾ cup plain yogurt
1 tablespoon fresh lime juice, plus the zest of the lime
1 teaspoon curry powder
1 teaspoon fresh ginger, peeled and finely grated
¾ teaspoon fine sea salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
Zester or Microplane
Large spoon, for mixing
Put 1 ⅓ cups quinoa in a medium saucepot. Add 2 ½ cups of water and bring to a boil. Reduce to just a simmer and cover. Cook for about 15 – 17 minutes, until the water has just absorbed. Check towards the end to ensure the quinoa isn’t sticking to the bottom of the pot. Remove from the heat, fluff with a fork and transfer to a large bowl. I like to let it cool slightly.
While the quinoa is cooking, make the dressing and chop the remaining ingredients.
Whisk together ⅓ cup plain yogurt, zest of 1 lime and 1 tablespoon lime juice, 1 teaspoon curry powder, 1 teaspoon freshly grated ginger, ¾ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper in the medium bowl. Add the 2 tablespoons extra virgin olive oil in a slow stream, whisking until combined.
Chop the red bell pepper, prepare the mango if not using defrosted frozen, and chop the ½ cup roasted peanuts.
Toss the cooked quinoa with curried yogurt dressing, diced mango, diced red pepper, chopped herb (if using), and ½ cup chopped peanuts in a large bowl. Serve warm or at room temperature. Garnish with additional fresh herbs if desired.