1/3 cup plain yoghurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated, peeled fresh ginger
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
1-1/3 cups quinoa *
500 g (1 lb) firm-ripe mango, peeled, pitted and cut into 1 cm (½-inch) chunks
1 red bell pepper, ½ cm (¼-inch), diced
1 fresh jalapeño chille, seeded (if desired for less heat) and minced
1/3 cup chopped fresh mint
½ cup salted roasted peanuts, chopped
Whisk together yoghurt, 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 1½ 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 yoghurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
* Quinoa is a cereal grain from Peru, which is closely related to the amaranth; quinoa is in the Goosefoot family, Chenopodiaceae.
