The other night I attended a small dinner party held at my friend’s house. Prior to the party, needing to somehow contribute, my friend requested that I make this salad. I had nearly forgotten that I even had this recipe—seeing as I had only made it once before, a few years ago, for my birthday dinner. Apparently, since then Chelsea has been calling it one of her favorites.
Having not put up anything this week on tumblr, I’ve decided to post the recipe. It may make for good company when also served with my previously posted recipe for Fish Tacos with Cabbage Slaw and Avocado Crema; it may even go well with my black bean burger recipe, that was also posted sometime back.
Quinoa Salad with Mangoes and Curry Dressing—
- 1 1/3 cups quinoa, rinsed thoroughly
- 2 large mangoes
- 1 jalapeno chile, seeded and diced
- 3 scallions, including an inch of the greens (thinly sliced)
- Curry Vinaigrette (recipe follows)
- 1/3 almonds, roasted
- Bring 3 cups water to a boil in a saucepan, then add 1/2 tsp salt and the quinoa. Lower the heat, cover, and simmer—until the quinoa is tender, 12-15 minutes. Drain.
- Cut the mangoes: Stand each on upright, slicing down each side of the seed (which you can’t see, but runs lengthwise through the center of the fruit). Score the pieces, creating small cubes, then bend the skin. Cut off the squares of mango where they attach to this skin.
- Toss the quinoa with the mangoes, scallions, chile, and Curry Vinaigrette. Chop the almonds and add them last so that they will stay crisp.
- 1 garlic clove
- 2 Tbsp. plain yogurt: I prefer to use greek style yogurt. You can also use mayonnaise or sour cream.
- 2 tsp curry powder
- 1 1/2 Tbsp. fresh lemon juice
- 5 Tbsp. light olive or sunflower seed oil
- 2 Tbsp. finely chopped cilantro
- Pound, or mince, the garlic and 1/4 tsp salt in a mortar until smooth—or you put it through a garlic press. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt, adjust if needed.
Recipe courtesy of Vegetarian Cooking for Everyone, by Deborah Madison