INGREDIENTS:
1/4 cup plain yogurt
1 tablespoon freshly squeezed lime juice
2 teaspoons yellow curry powder
1 teaspoon fresh ginger, peeled and finely grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1-1/3 cups uncooked quinoa
4 cups water
1/2 teaspoon salt
2 mangoes, cut into 1/2-inch chunks
1 red bell pepper, seeded and cut into 1/4-inch chunks
1 fresh serrano chile, seeded and minced
1/4 cup fresh mint, chopped
1/2 cup salted roasted cashews or peanuts, chopped
METHOD:
To Make Dressing:
In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly add oil, whisking until fully combined.
To Cook Quinoa:
Rinse quinoa in a bowl for three minutes, using fingers to agitate grains. Quinoa has a coating of bitter saponin that needs to be removed before cooking and agitating while rinsing will help remove it.
In a 5-quart pot, bring water to a boil with salt. Stir in quinoa and cook for 15 minutes, until quinoa is cooked through but still has a little crunch. Pour into a sieve, rinse with cold water, and allow to drain for 15 minutes.
To Assemble Salad:
In a large bowl, combine quinoa with curried yogurt dressing and the remaining ingredients. Serve at room temperature.
YIELD: 6 servings
