This vibrant Curried Quinoa Salad brings together the nutty flavor of quinoa with sweet mango, crunchy cashews, and a touch of heat from fresh chile. A creamy yogurt-lime dressing infused with curry and ginger adds bright, aromatic notes that tie everything together. Light yet satisfying, it’s perfect for a summer lunch, a picnic, or as a colorful side dish for grilled meats or seafood.
INGREDIENTS:
1/4 cup plain yogurt
1 tablespoon freshly squeezed lime juice
2 teaspoons yellow curry powder
1 teaspoon fresh ginger, peeled and finely grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1-1/3 cups uncooked quinoa
4 cups water
1/2 teaspoon salt
2 mangoes, cut into 1/2-inch chunks
1 red bell pepper, seeded and cut into 1/4-inch chunks
1 fresh serrano chile, seeded and minced
1/4 cup fresh mint, chopped
1/2 cup salted roasted cashews or peanuts, chopped
METHOD:
In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in the vegetable oil while whisking until the dressing is smooth and emulsified. Set aside.
Rinse the quinoa thoroughly in a fine-mesh sieve or bowl, using your fingers to rub the grains for about 3 minutes to remove the bitter saponin coating.
Bring 4 cups of water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa, reduce heat to a simmer, and cook uncovered for 15 minutes, or until the grains are tender but still slightly firm.
Drain in a fine-mesh sieve, rinse with cold water to stop the cooking, and let drain completely for 15 minutes.
In a large bowl, combine the cooled quinoa with the curried yogurt dressing, mango, bell pepper, serrano chile, and mint. Toss gently to coat. Sprinkle chopped cashews or peanuts over the top before serving.
Serve at room temperature or chilled.
SERVING SUGGESTIONS:
-
Pair with grilled chicken, shrimp, or tofu for a complete meal.
-
Add a handful of baby spinach or arugula for extra greens.
-
Substitute pineapple or papaya for mango for a tropical twist.
YIELD: 6 servings
