Quinoa with Mango & Curried Yogurt

Ingredients

1/3 c. plain yogurt

1 tbsp. fresh lime juice

2 tsp. curry powder

1 tsp. finely grated peeled fresh ginger

3/4 tsp. salt

1/4 tsp. black pepper

2 tbsp. vegetable or peanut oil

1 1/3 c. quinoa

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 jalapeño chile, seeded (if desired for less heat) and minced

1/3 c. chopped fresh mint

1/2 c. salted roasted peanuts (2 1/2 ounces), chopped

Directions

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 of boiling 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.