Quinoa with Mango and Curried Yogurt

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons curry powder 
• 1 teaspoon ginger fresh finely grated peeled
• 0.3 cup mint leaves fresh chopped
• 1 tablespoon juice of lime fresh
• 1 pound mangos pitted peeled cut into 1/2-inch chunks (2 cups)
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.3 cup yogurt plain
• 7.5 ounce quinoa 
• 1  bell pepper red cut into 1/4-inch dice
• 2.5 ounces roasted peanuts salted chopped
• 0.8 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk
• pot
• sieve
• kitchen towels

Directions

1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl.
2. Add oil in a slow stream, whisking until combined.
3. 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).
4. Cook quinoa in a 4- to 5-quart pot ofboiling salted water10 minutes.
5. Drain in a large sieve and rinse under cold running water.
6. 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.
7. Serve warm or at room temperature.
8. *Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).