Quinoa with Mango and Curried Yogurt

• 1/3 cup plain yogurt
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable or peanut oil
• 1 1/3 cups quinoa (7 1/2 ounce)*
• 1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
• 1 red bell pepper, cut into 1/4-inch dice
• 1 fresh jalapeno chile, seeded (if desired for less heat) and minced
• 1/3 cup chopped fresh mint
• 1/2 cup salted roasted peanuts (2 1/2 ounces), chopped

1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl.
2. Add oil in a slow stream, whisking until combined.
3. 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).
4. Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes.
5. Drain in a large sieve and rinse under cold running water.
6. 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.
7. Toss quinoa with curried yogurt and remaining ingredients in a large bowl.
8. Serve warm or at room temperature.
9. *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).

plain yogurt, lime juice, curry powder, ginger, salt, black pepper, vegetable, quinoa, mango, red bell pepper, jalapeno chile, fresh mint, peanuts

Taken from www.epicurious.com/recipes/food/views/quinoa-with-mango-and-curried-yogurt-108112 (may not work)