Known as the "mother grain," quinoa has become one of my favorite ways to eat carbs. But this whole grain is more than just carbs; one serving provides six grams of protein. If you're struggling with how to fit this whole grain into your diet, you have to try my favorite quinoa recipe — a curry salad featuring mango. It makes for a great packable lunch, and tastes even better the second day.
- 1 1/3 cups uncooked quinoa
- 2/3 cup plain yogurt (not Greek-style)
- Juice of one lime juice, about 1 tablespoon
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground tumeric
- pinch of cayenne pepper
- 2 teaspoons finely grated peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola or peanut oil
- 1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
- 1 red, yellow or orange bell pepper, cut into 1/4-inch dice
- 1/3 cup chopped fresh mint or cilantro
- 1/2 cup salted roasted peanuts or cashews
- 4 cups spinach or salad greens
- Rinse quinoa thoroughly. Pour quinoa into pot with 2 2/3 cups of water and bring to a boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes, or until all the water is absorbed.
- While quinoa cooks, whisk together yogurt, lime juice, curry powder, spices, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
- Toss quinoa with curried yogurt and remaining ingredients in a large bowl.
- Serve over beds of lettuce either warm or at room temperature.