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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 3 cups of water to boil in a saucepan, then add the quinoa and salt. Lower the heat, cover, and simmer until the quinoa is tender (about 12-15 minutes). Drain. | 2. Peel and dice the mangoes into 1/2" squares. | 3. Toss the completely cooled quinoa with the mangoes, chile, scallions, and curry vinaigrette (directions follow). | 4. Chop the almonds and add them last so they stay crisp. | 5. For the Curry Vinaigrette: Pound or mince the garlic and salt in a mortar until smooth, or put the garlic through a press. Place these into a small bowl and add the yogurt and curry. Stir in the lemon juice, and then whisk in the oil until the texture is thick and creamy. Let stand 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1 1/3	cups	rinsed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
mango	2			-	-	-	-
jalapeno chile	1		seeded diced	-	-	-	-
scallion	3		sliced	96.0	22.02	5.49	0.57
almond	1/3	cup	roasted	642.3733	0.0	0.0	72.6667
garlic clove	1			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
mayonnaise	2	tablespoons	sour	108.3	0.0	0.111	12.0
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.