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!INGREDIENTS:
1 1/3 cups quinoa, rinsed
2 large mangoes, cubed
1 jalapeño chile, seeded and diced
3 green onions, white and 1″ of green parts sliced
1/2 cup curry vinaigrette (recipe follows)
1/3 cup roasted almonds or cashews
Bring 3 cups of water to boil and add 1/2 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 DressingMakes about 1/2 cupINGREDIENTS:
2 garlic cloves, minced
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.