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.