Mango Curry Quinoa

http://www.alwaysravenous.com/2011/05/quinoa-salad-with-mango-curry-and.html

uinoa Salad with Mango, Curry and Cucumbers
(adapted from Bon Appetit August 2005)
1 cup quinoa (well rinsed and drained)
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney
1 ½ teaspoon curry powder (I used mild)
¼ teaspoon dry mustard
2 mangos, peeled and cut into small cube size pieces
1 cup Persian cucumbers cut into small cube size pieces
3-4 green onions or chives, chopped
½ cup cilantro, basil or basil, chopped finely

1. Cook quinoa in a medium pot of 2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes. Drain into a sieve. Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly). Steam over medium heat for about 10 minutes. Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.
2. While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard. Add salt and pepper to taste.
3. In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs. Drizzle olive oil mixture over quinoa to taste and gently mix to coat.
Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.

For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”