Quinoa With Mango, Mint And Curried Yogurt

So good, so easy, so healthy! This is a Thai-Indian influenced quinoa recipe I have had forever but never tried until today. I knew it would be good because it has the trifecta I seek in salads during warm months: sweet tropical fruit, fiery chili pepper and refreshing mint. Add in a crisp red bell pepper, salty, crunchy peanuts and a lime-curry-yogurt dressing and you have an utterly flawless meal brimming with flavor. Not to mention one that is anti-inflammatory and rich in anti-oxidants. 

Quinoa With Mango, Mint And Curried Yogurt

1 c + 1/3 c quinoa

1/3 c plain low fat yogurt {I know I am a broken record, but Wallaby Organic is simply the best}

1 T fresh lime juice

2 t curry powder

1 t finely diced ginger

1/3 t salt, or more to taste

1/4 t freshly ground 

2 T peanut oil

1 firm, ripe mango

1 red bell pepper, diced

1 fresh serrano pepper, diced {retain seeds for extra heat}

1/3 c fresh chopped mint

1/2 c salted roasted peanuts. chopped

Bring 2 c + 2/3 c water to boil in a saucepan. Rinse the quinoa in a fine mesh sieve and add the boiling water. Bring water back to a boil and then simmer, covered, over medium heat for 11-12 minutes, until quinoa has absorbed all the water. Remove from heat, fluff, and let stand covered for 15 minutes.

In a small bowl, combine the yogurt, lime juice, curry powder, ginger, salt and pepper. Slowly drizzle in oil and whisk until incorporated. 

In a large bowl, combine quinoa, mango, bell pepper, serrano, mint and peanuts with yogurt dressing. Taste and adjust salt and pepper if you'd like.

Serve warm or at room temperature.

Serves 6 as a side dish; approximately 4 as a main course.

Source: Adapted from Gourmet magazine.