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Quinoa With Mango And Curried Yogurt

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main-dish sides gluten free vegetarian memorial day dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 teaspoons curry powder

2 tablespoons vegetable oil or peanut oil

1 1/3 cups quinoa (about 7 1/2 oz)

1 teaspoon finely grated peeled fresh ginger

1 lb firm-ripe mango , peeled, pitted, and cut into 1/2-inch chunks (2 cups)

1/3 cup chopped fresh mint

1/4 teaspoon black pepper

1 tablespoon fresh lime juice

1/2 cup dry roasted salted peanut, chopped (2 1/2 oz)

3/4 teaspoon salt

1/3 cup plain low-fat yogurt

1 red bell pepper , cut into 1/4-inch dice

1 fresh jalapeno chile , seeded (if desired for less heat)

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