Quinoa with Mango and Curried Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/3 cup plain yogurt1 tablespoon fresh lime juice2 teaspoons curry powder1 teaspoon finely grated peeled fresh ginger3/4 teaspoon salt1/4 teaspoon black pepper2 tablespoons vegetable or peanut oil1 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 dice1 fresh jalapeño chile, seeded (if desired for less heat) and minced1/3 cup chopped fresh mint1/2 cup salted roasted cashews (2 1/2 oz), chopped
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.
Number of Servings: 6
Recipe submitted by SparkPeople user BRUSUE.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user BRUSUE.
Nutritional Info Amount Per Serving
- Calories: 265.7
- Total Fat: 10.2 g
- Cholesterol: 0.4 mg
- Sodium: 102.7 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 3.0 g
- Protein: 8.3 g
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