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 oil or 2 tablespoons peanut oil
• 1 1/3 cups quinoa (7 1/2 ounce)
• 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 dice
• 1 fresh jalapeno chile, minced and seeded (if desired for less heat)
• 1/3 cup chopped of fresh mint
• 1/2 cup dry roasted salted peanut, chopped (2 1/2 ounces)

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 4- to 5-quart pot ofboiling 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. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

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

Taken from www.food.com/recipe/quinoa-with-mango-and-curried-yogurt-425404 (may not work)