Chef Paul's Quinoa with Mango and Curried Yogurt

(WJBK) - Get this recipe courtesy of Chef Paul.

Servings: 4 servings
1/2 cup(s) Greek yogurt, low fat
1 tablespoon(s) lime juice, fresh
2 teaspoon(s) curry powder
1 teaspoon(s) ginger root, grated
salt and pepper to taste
2 tablespoon(s) canola oil
1 1/3 cup(s) quinoa rinsed and drained
1 large mango, ripe peeled and cubed
1 small red bell pepper diced
1/2 small red onion diced
1/3 cup(s) mint leaves, fresh sliced
1 small jalapeno diced and seeded

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until completely combined.

Chop and dice all other ingredients.

Rinse quinoa in a bowl using 3 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.

Nutritionals –
Calories – 193, Protein 7 gr, Total Fat 8 grams, saturated 1g Poly and Mono fats 6g, Carbs 25g,
Sugars 8 gr, Fiber 4 gr. Chol – 1 gr.

If you have any questions about this recipe or cooking questions feel free to call me at 734-516-0236 or email me at chefpaul@aussieinthekitchen.com