A four fork recipe from Gourmet Magazine, May 2003 I have posted as the recipe was written, but I only used one cup of quinoa to 2 cups of water, and cooked in the microwave as I do white rice (5 minutes on high, 12 minutes on 50% power, stand time of 10 minutes, then fluff gently with chopsticks or a fork). Stove top or rice cooker would work well also. I think with adding a dressing, steaming is unnecessary. I did use mangoes, and loved the taste, but one reviewer suggested substituting apples, cashews and raisins, and I think that might be interesting too when mangoes are unavailable.
Provided by Sweet Baboo
Categories Grains
Time 50m
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 13
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
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