What a perfect way to cure the winter blues. Sure, mangoes aren’t in season, but you know what else isn’t in season in Oregon? Sunshine! This colorful salad is just the ticket to brighten up your day and beat back the doldrums.
Amaranth Mango Salad
- 1/2 cup plain Yogurt
- 1-1/2 tsp Curry Powder
- 1 tsp grated Ginger (about 1-inch)
- 1/2 tsp Sea Salt
- 1 cup Organic Amaranth Grain
- 1-1/2 cups Water
- 1-1/2 cups chopped Mango (about one 1 lb mango)
- 1/2 cup diced Red Bell Pepper
- 1 Tbsp diced Jalapeno
- 1 Tbsp minced fresh Mint
- 2 Tbsp chopped Cilantro
Combine the yogurt, curry, ginger and salt and chill until ready to use.
Bring water to a boil. Add amaranth, reduce heat to low and simmer until water has been absorbed, about 20 – 25 minutes. Remove from heat and drain off excess water.
Toss cooked amaranth with mango, bell pepper, jalapeno, herbs and yogurt sauce. Serve immediately or chilled.
Makes 4 servings.