Friday, December 30, 2005
Quinoa with Mango and Curried Yogurt
Quinoa is an ancient grain that has recently gained popularity with American chefs. It contains more protein than any other grain and is packed with nutrients. It cooks up light and fluffy, similar to couscous. This recipe is an interesting play on flavors with lime, curry, ginger, jalapeño, and mango all in the mix. It's terrific with grilled meats! The recipe comes from the May 2003 issue of Gourmet and serves 6 as a side dish.
Ingredients:
1/3 c. plain yogurt
1 T. fresh lime juice
2 t. curry powder
1 t. finely grated peeled fresh ginger
3/4 t. salt
1/4 t. black pepper
2 T. vegetable oil
1-1/3 c. quinoa
1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 c.)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded and minced
1/3 c. chopped fresh mint
1/2 c. salted roasted peanuts, chopped
Step-by-step:
1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
2. 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).
3. Cook quinoa in a large pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
4. 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.
5. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
Labels: side dishes
