Best Quinoa With Mango And Curried Yogurt Recipes

Quinoa With Mango and Curried Yogurt image

Provided by Sweet Baboo

Categories Grains

Time 50m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 13

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)

Steps:

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
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).
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.
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.

Nutrition Facts : Calories 360.9, Fat 17, SaturatedFat 2.5, Cholesterol 1.8, Sodium 462.5, Carbohydrate 46.1, Fiber 6.2, Sugar 13.6, Protein 10.8

Quinoa Salad With Mangoes and Curry Dressing image

Provided by averybird

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/3 cups quinoa, rinsed thoroughly
1/2 teaspoon salt
2 large mangoes
1 jalapeno chile, seeded and diced
3 scallions, including an inch of the greens, thinly sliced (chives also work well)
1/3 cup almonds, roasted
1 garlic clove
1/4 teaspoon salt
2 tablespoons mayonnaise or 2 tablespoons sour cream
2 teaspoons curry powder
1 1/2 tablespoons fresh lemon juice
5 tablespoons light olive oil (or sunflower seed oil)
2 tablespoons finely chopped cilantro

Steps:

Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
Peel and dice the mangoes into 1/2" squares.
Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
Chop the almonds and add them last so they stay crisp.
For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Curried Quinoa Salad With Yogurt-Cumin Dressing image

Provided by duonyte

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 cup quinoa, well-rinsed and drained
2 teaspoons curry powder or 2 teaspoons garam masala
8 green onions, chopped
2 (15 ounce) cans chickpeas, rinsed and drained
2 cups shredded carrots
1/2 cup dried cranberries
1 cup plain nonfat yogurt
1/2 cup chopped cilantro
3 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon hot chili sauce (or to taste)
1/4 teaspoon ground cumin

Steps:

In a small bowl, mix together all the dressing ingredients. Refrigerate.
Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
Serve drizzled with the dressing.

Nutrition Facts : Calories 490.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 1.2, Sodium 770.6, Carbohydrate 91, Fiber 15.9, Sugar 9.1, Protein 21.4

Quinoa with Mango and Curried Yogurt image

Yield Makes 6 side-dish servings

Number Of Ingredients 13

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

Steps:

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
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).
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.
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.
*Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).