Ingredients:
Dressing:
1 garlic clove
Salt
2 tablespoons coconut milk
2 teaspoons curry powder
1 ½ tablespoons fresh lemon juice
5 tablespoons light olive oil
2 tablespoons finely chopped cilantro
Salad:
1 ½ cups quinoa, rinsed thoroughly
2 large mangoes
2 mini sweet peppers, seeded and diced
¼ cup minced spring onion
1/3 cup almonds, roasted
Directions:
Pound or mince the garlic and ¼ teaspoon salt in a mortar until smooth, or put the garlic through a press. Combine the garlic and salt with the coconut milk and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, and then stir in the cilantro. Taste for tartness and salt and adjust if needed.
Bring 3 cups water to a boil in a saucepan, then add ½ teaspoon salt and the quinoa. Lower the heat, cover, and simmer until the quinoa is tender, 12 to 15 minutes. Drain.
Cut the mangoes: Stand each one upright and slice down either side of the seed, which you can’t see but which runs lengthwise through the center of the fruit. Score the two pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.
Toss the quinoa with the mangoes, peppers, onion, and vinaigrette. Chop the almonds and add them last so that they’ll stay crisp. Serves 4