Ingredients
1/3 cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 1/3 cups quinoa (7 1/2 oz)*
1 lb firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded (if desired for less heat) and minced
1/3 cup chopped fresh mint
1/2 cup salted roasted peanuts (2 1/2 oz), chopped
 
Directions
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. 

Rinse quinoa 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 in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
 
Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. 

Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.  Makes 6 side-dish servings

Source:  Gourmet,  Photo: Rita Maas