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 oz)
• 1 lb firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
• 1 red bell pepper, roasted and 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 oz), chopped

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. Bring 3 cups chicken stock to a boil. Stir in quinoa, cover and lower heat to simmer for 15 minutes until stock is absorbed.
4. 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, quinoa, mango, red bell pepper, fresh jalapeufo chile, fresh mint, peanuts

Taken from www.epicurious.com/recipes/member/views/quinoa-with-mango-and-curried-yogurt-1268013 (may not work)