Quinoa with Mango and Curried Yogurt

Is it spring yet, Mr. Robin?


Nope.

I love the four seasons, but I’ve never felt quite so cooped up as I have this winter. Maybe it’s the baby. Maybe it’s some sort of internal restlessness making itself heard. Maybe it’s just a touch of the winter blues. Whatever it is, I’m just itching to take off these layers and lay in the grass. I can’t wait for my hands and feet to be warm again, digging in the garden dirt. I’m looking forward to throwing open the windows, shaking out the rugs, and hanging laundry on the line outside.

I want to hear birds and crickets again. Winter is so quiet.

It’s times like these that make me thankful for grocery stores. As much as I try to eat locally, a gal can only handle so much bratwurst, potatoes, and kraut. In the middle of winter as local pickings get sparse, a ripe mango can make all the difference in my day. $3 for those plastic containers of fresh herbs seems like a ridiculous price in August, but in March, it’s a small price to pay for the flavor of those precious leaves.


Hubby was away last weekend snowshoeing in the Badlands, so I made this dish just for me. A big bowl of summer with mango, mint, red pepper and curry. According to the recipe, it makes six servings as a side. And I ate it. All of it. Well, I ate half, then came back to it for a couple more nibbles, and then thought ‘What the hell’ and just went for it, scraping the bowl for the last summery bite. Somehow, the indulgence buys me a little more patience as I await the first glimpses of green.

Quinoa with Mango and Curried Yogurt
From Gourmet Today. Haven’t tried quinoa (pronounced KEEN-wa) yet? It’s worth checking out – look in the natural foods section of your grocery store. If you can’t find it, I bet this dish would be great using basmati rice instead.

1/3 cup plain yogurt
1 Tbls. lime juice
2 tsp. curry powder
1 tsp. finely grated peeled fresh ginger
Salt
Freshly ground black pepper
2 Tbls. vegetable oil
1 and 1/3 cups quinoa
1 firm but ripe mango, peeled, pitted, and cut into 1/2" chunks
1 red bell pepper, cored, seeded, and cut into 1/4" dice
1 jalapeno chile, seeded and minced
1/3 cup chopped fresh mint
1/2 cup salted roasted peanuts, chopped

Cook quinoa according to package directions.

Meanwhile, whisk together yogurt, lime juice, curry powder, ginger, 3/4 tsp salt, and 1/4 tsp pepper. Add oil in a slow stream, whisking until combined.

Once quinoa is cooked, set aside to cool a bit, then toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.