Summer Salads

Quinoa Salad with Mangoes and Curry Vinaigrette

Brought by Heather Brown

Recipe by Deborah Madison Vegetarian Cooking for Everyone

• Salt
• 1 ⅓ cups quinoa, rinsed thoroughly (I used red quinoa, but white or black can be used as well)
• 2 large mangoes
• 1 jalapeno chile, seeded and diced (I removed ribs and seeds for less heat)
• 3 scallions, including 1 inch of the greens, thinly sliced
• Curry vinaigrette (see attached recipe)
• ⅓ cup roasted almonds
• Curry Vinaigrette
• 1 garlic clove
• Salt
• 2 tablespoons yogurt, mayonnaise or sour cream (I used plain yogurt)
• 2 teaspoons curry powder (I used sweet curry powder from Penzey's spices)
• 1 ½ tablespoons fresh lemon juice (Use Real Lemons - not lemon juice concentrate)
• 5 tablespoons light olive or sunflower seed oil
• 2 tablespoons finely chopped cilantro
• 
  

BriBring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.

Vinaigrette:

Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a 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 and adjust if needed.

Makes about half a cup, or 4 servings.