Quinoa With Mango And Curried Yogurt Recipes

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QUINOA WITH MANGO AND CURRIED YOGURT



Quinoa with Mango and Curried Yogurt image

Quinoa with Mango and Curried Yogurt

Provided by Julie

Categories     grains

Number Of Ingredients 12

⅓ cup plain yogurt
1 tbsp fresh lime juice
2 tsp curry powder
1 tsp finely grated fresh ginger
salt and pepper
2 tbsp canola oil
1 ½ cups quinoa
1 ripe mango, peeled, pitted, and diced
1 roasted red pepper, chopped
1 fresh jalapeño pepper, seeded (the seeds and membranes contain the most heat) and minced (optional)
a handful of fresh cilantro, chopped
½ cup salted roasted peanuts or cashews, chopped

Steps:

  • In a small bowl, whisk together the yogurt, lime juice, curry powder, ginger, salt and pepper. Add oil in a slow stream, whisking until combined.
  • Rinse quinoa well in a few changes of water, rubbing grains and letting them settle before pouring off water. Cook in a large pot of boiling water for 15 minutes, rinse under cold water to stop it from cooking, and drain well in a sieve.
  • In a large bowl, toss the quinoa with the mango, red pepper, jalapeño and cilantro. Drizzle with dressing and toss to combine; top with chopped peanuts or cashews.

Nutrition Facts :

QUINOA WITH MANGO AND CURRIED YOGURT



Quinoa With Mango and Curried Yogurt image

I've been collecting yummy-looking vegetarian recipes that I want to try :) This one's from Gourmet magazine, May 2003.

Provided by kellymbrown

Categories     Grains

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup plain low-fat 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 (about 7 1/2 oz)
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, seeded (if desired for less heat)
1/3 cup chopped of fresh mint
1/2 cup dry roasted salted peanut, chopped (2 1/2 oz)

Steps:

  • In a large bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper.
  • Slowly trickle in oil, whisking until combined; set aside.
  • Place quinoa in a large bowl and cover with water, taking care not to let the bowl fill up more than halfway. Let quinoa settle a bit; using your hands, rub grains together lightly under the water; drain in a sieve, then pour quinoa back into the bowl. Repeat 4 more times.
  • Cook quinoa in a 4- to 5-quart pot of *boiling salted water* for about 10 minutes.
  • Drain in 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.
  • While quinoa is cooking, chop up remaining ingredients.
  • Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

Nutrition Facts : Calories 361.1, Fat 16.7, SaturatedFat 2.3, Cholesterol 0.8, Sodium 465.7, Carbohydrate 46.4, Fiber 6.2, Sugar 14, Protein 11

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

CURRIED QUINOA SALAD WITH MANGO



Curried Quinoa Salad with Mango image

Categories     Onion     Appetizer     Side     Vegetarian     Quick & Easy     Mango     Quinoa     Curry     Cucumber     Spinach     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

1 cup quinoa (about 6 ounces)
1/4 cup canola oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney, chopped if chunky
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango plus mango spears for garnish
1 cup chopped unpeeled English hothouse cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Steps:

  • Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
  • Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Add chopped mango, cucumber, 4 tablespoons green onions, and 1/4 cup dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach. Garnish with mango spears and 1 tablespoon green onions. Drizzle with remaining dressing; serve.
  • To chop a mango:
  • Cut mango in half lengthwise, slicing around the pit. Cut a half-inch grid into flesh of each half. Using your thumbs, push up skin side so cubes stick out. Slice off cubes at base.

QUINOA WITH MANGO AND CURRIED YOGURT



Quinoa With Mango and Curried Yogurt image

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

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

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