Quinoa Curry with Mango and Tomatoes

Bright, flavorful, and packed with nutrition, this Quinoa Curry with Mango and Tomatoes is a satisfying plant based meal. Tender quinoa soaks up a fragrant, spiced curry sauce, while sweet mango and juicy tomatoes add a refreshing contrast. Easy to make and full of vibrant colors, it’s a wholesome dish that’s perfect for lunch or dinner.

I have a big. fat. crush. on quinoa.

I’m rocking some sexy red lipstick and some low cut pjs for this dinner. Maybe even my bunny slippers.

Lately quinoa’s become the super hot Senior Quarterback of health food. I have a (totally controllable…!) magazine obsession… and I swear this stuff’s seen more media appearances in the last month than Katie Holmes and Suri. All the health professionals can’t stop talking about it and all us health nerds are grabbing it off the grocery store shelves like there’s no tomorrow.

But for good reason. Health fads come and go but this one’s a new staple.

Quinoa’s loaded with protein, and not just any old protein, this seed has all nine essential amino acids meaning its a complete protein. Perfect for vegetarians and vegans and just as perfect for those of us that go meatless every once in a while (like me!). Its also loaded with B vitamins, Vitamin E, magnesium, iron, and zinc which if you just started spacing out from my little lecture, translates into more energy, immunity support, fending off migraines, and fighting osteoporosis. Plus its gluten free!

So yes. I have a crush on the popular kid and thank goodness he gets around. There’s plenty of amino acid y goodness for all of us.

Ingredients :

• 1/3 cup plain soy yogurt
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1/8 teaspoon ginger
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1 1/3 cup quinoa
• 1 “1 pound” mango, peeled, pitted, and cut into 1/2 inch chunks
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh mint, chopped
• 1/4 cup salted roasted peanuts, chopped

How to Make Quinoa Curry with Mango and Tomatoes :

Step 1

First whisk together yogurt, lime juice, curry powder, ginger, 3/4 teaspoon salt, and pepper in a large bowl. Slowly add oil, whisking until combined.

Step 2

Second bring 2 2/3 cup water to a boil in a 2-4 quart pot. Add quinoa, bring to a boil, cook over medium heat for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fulfill, and cover and let stand 15 minutes.

Step 3

Finally toss quinoa with yogurt dressing, mango, tomatoes, mint, and peanuts.

Quinoa Curry with Mango and Tomatoes Tips :

Rinse quinoa well before cooking to remove its natural coating “called saponin”, which can taste bitter.

Choose ripe but firm mangoes so they add sweetness without turning mushy.

Use canned tomatoes if fresh ones aren’t available they work just as well.

Spice level can be adjusted: add chili flakes if you like it hot, or keep it mild for kids.

Batch cooking: double the recipe and freeze half for a quick meal later.

Shortcut tip: use pre cooked quinoa from the store if you’re short on time.

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