Ingredients
2/3 cup plain yogurt
2 tablespoon fresh lime juice
4 teaspoons curry powder
2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons vegetable or peanut oil
2 2/3 cups quinoa (15 ounce)*
2 pounds (2 large) firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
2 red bell pepper, cut into 1/4-inch dice
2 fresh jalapeño chile, seeded (if desired for less heat) and minced
2/3 cup chopped fresh mint
1 cup salted roasted peanuts (4 ounces), chopped
Preparation
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 10-13 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 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
