INGREDIENTS
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1/3 cup plain yogurt
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1 tablespoon fresh lime juice
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2 teaspoons curry powder
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1 teaspoon finely grated peeled fresh ginger
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3/4 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons vegetable or peanut oil
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1 1/3 cups quinoa (7 1/2 ounce)*
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1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
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1 red bell pepper, cut into 1/4-inch dice
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1 fresh jalapeño chile, seeded (if desired for less heat) and minced
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1/3 cup chopped fresh mint
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1/2 cup salted roasted peanuts (2 1/2 ounces), chopped