![[smilie=yahoo.gif]](./images/smilies/yahoo.gif "yahoo"){kind=small}
1/3 cup plain greek style yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
3/4 teaspoon salt
a dash of sugar
1/4 teaspoon black pepper
2 teaspoons 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 piece of chicken breast, cut into small pieces
Preparation
Whisk together yogurt, lime juice, curry powder, salt, pepper, and sugar in a large bowl. Add oil in a slow stream, whisking until combined.
Season the chicken breast pieces with salt and pepper. In a very hot pan melt some butter and brown the chicken breast pieces and cook until done - add them into the yogurt mixture and toss.
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.
![[smilie=kiss.gif]](./images/smilies/kiss.gif "kiss"){kind=small}