Quinoa Salad with Mangoes and Curry Dressing

Name: Quinoa Salad with Mangoes and Curry Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.333 cup quinoa; 0.5 tsp salt; 2 large mangoes; 1 jalapeno chile; 3 scallions; 0.333 cup almonds; 1 garlic clove; 0.25 tsp salt; 2 tbsp mayonnaise; 2 tsp curry powder; 1.5 tbsp fresh lemon juice; 5 tbsp light olive oil; 2 tbsp finely chopped cilantro

Gently simmered quinoa, mangoes and almonds, warmed with curry powder and chilli, a South Asian curry.

35 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain.
15 min
2
Peel and dice the mangoes into 1/2" squares. Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow).
3
Chop the almonds and add them last so they stay crisp.
4
For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.
15 min