Quinua with Mango and Curried Yogurt

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

Quinua with Mango and Curried Yogurt
via Gourmet Magazine

• 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 jalapeño 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. 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 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. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

Personal Note: BUY SIEVE. Not sure if this is worth doing again. Cut down quinoa to only 1 cup.