Adapted from the Chicago Tribune, February 25, 2012

For a heartier version of this dish, add a cup of shrimp or chicken along with the yogurt.

Serves 4

Ingredients

1 Tbsp. NOW Real Food® Extra Virgin Olive Oil*

1 small onion, finely chopped

1 to 2 tsp. NOW Real Food® Crystallized Ginger Dices*

1 1/2 tsp. curry powder

1 1/4 cups water

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. red pepper flakes

1 cup rinsed and drained NOW Real Food® Organic Quinoa*

1 cup NOW Real Food® Tropical Fruit Dices*

1/2 cup plain yogurt, at room temperature

1/2 cup salted peanuts or NOW Real Food® Salted Cashews*

Chopped fresh cilantro leaves

1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger and cook until onion is softened; 5 minutes. 
2. Add curry powder; cook 1 minute. 
3. Add water, cinnamon, salt and red pepper flakes. 
4. Cover and heat to a boil.  
5. Add quinoa and fruit; stir to mix. 
6. Cover and lower heat to a simmer; cook 20 minutes.
7. Remove from heat and let stand, covered, 5 minutes. 
8. Stir in yogurt. 
9. Sprinkle with cashews or peanuts and cilantro.

Per serving: 
447 calories
15 g fat (3 g saturated fat)
3 mg cholesterol
72 g carbohydrates
12 g protein
430 mg sodium
6 g fiber

*NOW items available at your local health food store