Ancient grains with mango and curried yoghurt
Quinoa and amaranth are ancient grains from Peru. They are also known as low GI superfoods. You can use either quinoa or amaranth grains for this recipe. This is a superb side dish that will really get people asking about your creation. Enjoy as a main vegetarian meal.
Ingredients
- ⅓ cup plain yoghurt
- 1 tbsp fresh lime juice
- 2 tsp curry powder
- 1 tsp fresh ginger peeled and finely grated
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp rice bran oil
- 1 ⅓ cups quinoa or amaranth
- 500 g firm-ripe mango peeled, pitted and cut into 1 cm chunks
- 1 red capsicum ½ cm, diced
- 1 fresh chilli seeded and minced
- ⅓ cup chopped fresh mint
- ½ cup salted roasted peanuts chopped
Instructions
- Whisk together yoghurt, lime juice, curry powder, ginger, salt and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
- Rinse quinoa (or amaranth) in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle,drain in a large sieve after each rinsing).
- Cook quinoa (or amaranth) in a large pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
- Set sieve with quinoa (or amaranth) over a saucepan containing 4cm boiling water (sieve should not touch the water) and steam the grains, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss with curried yoghurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
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