Deborah Madison is my newest obsession. I realize I just blogged about her book last week but I am working my way through Vegetarian Cooking for Everyone and am loving recipe after recipe. The latest creation is no exception, full of wonderful ﬂavors, vibrant colors and nutrition. Not only is her Mango Quinoa with Curry Dressing a fast and healthy weeknight meal, it also makes for a delicious, light and satisfying lunch that will make your co-workers jealous!
*I have made this a few times now and I like to chop extra scallions and cilantro to add at the end. I also have been using cashews instead of almonds and adding chopped parsley to the recipe. And last but not least, I serve it on a bed of greens.
**If you are busy, go ahead and make the dressing and quinoa ahead of time and your prep time is so fast – maybe 20 minutes for a weeknight dinner that will totally satisfy!
1 ⅓ cups quinoa, rinsed
2 large mangoes, cubed
1 jalapeño chile, seeded and diced 3 green onions, white and 1″ of green parts sliced
½ cup curry vinaigrette (recipe follows)
⅓ cup roasted almonds or cashews
Bring 3 cups of water to boil and add ½ tsp of salt and the quinoa. Lower the heat, cover and simmer until the quinoa is tender (12-15 minutes). Drain. Toss all of the ingredients together with the drained quinoa except for the cashews; add those just before serving.
Curry Dressing Makes about ½ cup
2 garlic cloves, minced
¼ teaspoon salt
2 tablespoons yogurt, mayonnaise or sour cream (I have used both yogurt and mayonnaise and have liked it both ways)
2 teaspoons curry powder (I like to add a little extra curry)
1 ½ tablespoons fresh lemon juice
5 tablespoons light olive or sunﬂower seed oil (I generally use less than this, more like 3 tablespoons)
2 tablespoons ﬁnely chopped cilantro
Place all ingredients, except the cilantro into a jar with a tight ﬁtting lid. Shake vigorously until thoroughly combined. Let stand 10 minutes. Stir in the cilantro and taste. Adjust the seasoning as needed.