Quinoa and Mango with Curried Yogurt

Apparently Ithaca (or this coast?) is all about barbecues!  I’ve never been to this many in my life!  Oh my goodness I need to stop going to barbecues and eating a ton.

Who am I kidding? It’s delicious!

Last night, I received a menu for today’s barbecue from a friend:

Ginger sweet tea punch.
Bombay tea-government punch.

Feta-stuffed nectarines marinated in a balsamic, sunflower red pepper dressing.
Molasses-guava skewers, both shrimp and vegetable.
Chili-lime Asian noodles in a peanut carrot chutney.

Goat cheese-stuffed local bison sliders; naked, blacked or coffee-rubbed. Topped with fresh greens.
Braised local pork shoulder (Boston butt), served with a Carolina-style coleslaw on wheat buns.

Doesn’t that sound intense?  I’m kicking myself for remembering to take my camera and FORGETTING to take pictures!  I didn’t try the meat things but let me tell you, the grilled feta-stuffed nectarines marinated in a balsamic, sunflower red pepper dressing, were simply amazing! I’m making those the next time I acquire a grill.

Here was my contribution to the barbecue:

Quinoa with Mango and Curried Yogurt

adapted from Epicurious

1/3 cup yogurt
juice of 1 lemon
2 tsp curry powder
1 tsp salt
1/4 tsp pepper
1 tsp finely chopped ginger
1 1/3 cup quinoa (uncooked)
3 cups mango chunks (I thawed the frozen kind)
1 jalapeno pepper, seeded and finely chopped
1/3 cup fresh mint
1/3 cup fresh cilantro
1/2 cup peanuts

Combine the yogurt, curry, ginger, salt and pepper for the dressing, set aside.

Boil the quinoa in water for 10 minutes, then place in a sieve and cover with a towel then lid (make sure your towel doesn’t catch on fire, mine did a bit so I repositioned it) and steam over 2 inches of boiling water (make sure sieve doesn’t touch water) for another 10 minutes.

Once quinoa is steamed, in a large bowl, add mango, jalapeno, cilantro, mint, peanuts and dressing.  Gently toss to combine.  That’s it!  You’re ready to enjoy!

I think it turned out well.  It was gone pretty quickly.

Oh boy, I’m exhausted! I need to wake up bright and early to hit them gym tomorrow morning.  I also think I need to do a sugar detox.  I’m starting to feel a little sugared out. I’m not sure how many more barbecues I can take…

Have you been to a lot of barbecues this summer?


10 thoughts on “Quinoa and Mango with Curried Yogurt

  1. Karin says:

    Can you believe that I haven’t barbecued yet (this summer)?? It’s unbelieveable! The weather has been so afwul. First it was cold for god knows how long and now it still rains super often in the evening. I can’t wait to get grillin’ though ;).
    Your barbecue dinner sounds AMAZING and so gourmet. Your quinoa dish sounds so fresh and yummy as well – I need to try that!

  2. Erin says:

    The dish looks amazing! I’ll have to try it. We brought a ton of Quinoa home with us from the mountians in Peru… 🙂 Oh and I made your Rhubarb crisp last night… it was a MAJOR HIT!!! I wil definately be making it again this Rhubarb season. My Mom has about 7 plants of rhubarb so we have a never ending supply! I also finally posted my rhubarb coffee cake for you!!

  3. FOODESSA says:

    Don’t laugh…but, can I have this for breakfast.
    The protein alone can help me kick up quite the energetic day!

    Nope…haven’t had a BBQ yet…waiting for the slew of invites that usually squeeze in through July and August. The pool weather also accompanies us well ;o)
    Thanks for sharing and flavourful wishes,

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