Dressing:
1/3 cup lowfat or nonfat plain yogurt
1/4 cup extra virgin olive oil
2 tbsp. lime juice
1 tbsp. minced fresh ginger
2 tsp. curry powder
1/2 tsp. each: salt and pepper

Quinoa Salad:
1 cup quinoa
2 cups water
2 ripe mangoes, peeled, pitted and chopped
1 red bell pepper, seeded and cut into
bite-size strips
1 green onion, thinly sliced
1 chili pepper, stemmed, seeded and finely
chopped (such as jalapeño or serrano)
1 cup California walnuts, toasted and
coarsely chopped
1/2 cup chopped fresh mint

Prep time: 20 minutes,
Cook time and stand time: 17 minutes,
Chill time: at least 30 minutes


To prepare dressing, whisk together all dressing ingredients in a medium bowl;
cover and chill until ready to serve. To prepare salad, rinse quinoa in a fine
mesh strainer; drain well. Bring water to a boil and stir in quinoa; reduce heat
and simmer, covered, for 12 minutes. Remove from heat and let stand for 5
minutes. Fluff with a fork and chill for at least 30 minutes. Stir dressing into
quinoa, then lightly stir in remaining salad ingredients.

Makes 4 main dish or 8 side servings.

Sauvignon Blanc or dry Riesling Beer Pairing: Downtown Brown The nutty flavors of this brown ale from Humboldt pair perfectly with the walnuts and quinoa, a very nutty-tasting grain.

(320 g): 620 calories, 10 g protein, 35 g total fat (4 g sat., 0 g trans), 46 g carbohydrate, 8 g fiber, 19 g sugar, 0 mg cholesterol, 320 mg sodium, 12 points

1/3 cup lowfat or nonfat plain yogurt, 1/4 cup extra virgin olive oil, 2 tbsp. lime juice, 1 tbsp. minced fresh ginger, 2 tsp. curry powder, 1/2 tsp. each: salt and pepper, 1 cup quinoa, 2 ripe mangoes, 1 red bell pepper, 1 green onion, 1 chili pepper, 1 cup California walnuts, 1/2 cup chopped fresh mint