Thanks Dad! Since that night, when I made my first quinoa dish, I’ve loved the stuff. And after eating it for a few months, I’ve never been more ready to wage war. I’ll take quinoa – you can have guns, germs and steel.
Quinoa is pronounced “KEEN-WAH” as far as I know, and I don’t know much. I served it at a dinner party in March and introduced it as “KWIN-OH-UH”. This is what happens when you discover a food through the mail and never vocalize your new obsession. Humilation at your anticipated moment of triumph. So now, to redeem myself, I will blog up some keen wah.
Quinoa with Mangoes and Yogurt (adapted from Gourmet via epicurious)
Basically what we are going to do here is mix some spices with yogurt, add mango and red pepper, and then stir in the quinoa. There is little cooking involved, and it is very quick. In the end we will have a curry-infused, ginger-tingling, limey-sweet salad of mangoes, red pepper, and quinoa. Perfect to bring to your summer potluck, where you can pontificate about how quinoa is the only grain that is considered a complete protein, because it has all 8 essential amino acids. I hope that no one questions you further, because now you’re in over your head.
1/3 cup plain yogurt
2 tablespoons fresh lime juice
2 teaspoons curry powder (it’s worth getting the good stuff)
2 teaspoon finely grated peeled fresh ginger (do not use ground ginger!)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/3 cups quinoa. Quinoa comes in several different colors – white, red, black. In this case I use red cause it looks pretty when mixed with…
2 cups ripe mango, peeled and cut into 1/2 pieces
1 red bell pepper, cut into 1/4-inch pieces
A pinch or two of fresh jalapeño chile, seeded and minced. Take it easy there with the jalapeño – the ginger already gives this dish a kick.
1/4 cup chopped fresh mint (I have not tried it yet, but you could use cilantro instead of mint if that’s what you’re into)
What to do:
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl.
Rinse quinoa in a bowl using 3 changes of water, rubbing grains and letting them settle before pouring off water. You need to rinse quinoa to get rid of the husks of the grains, which don’t taste good. NOTE: Be careful transferring those grains. They spill very easily and are difficult to clean up due to their small size. Keep them away from valuables. I once spilled some quinoa on my laptop and my “p” key still sticks due to the strength of the Inca Power Fuel wedged in my keyboard.
Cook quinoa in a pot of boiling salted water for 10-12 minutes. Drain thoroughly in a large sieve.
Toss quinoa with the curried yogurt mixture and remaining ingredients in a large bowl. Serve warm or at room temperature. Total time: about 20 mins.
*I actually did receive this note from my Dad, but it did not include the last line, which is lifted almost verbatim from the back of an Alter Eco Red Quinoa box.