posted by Susan Sueiro
The 2009 Harvest began on Monday, August 31st, with the first of the gewurztraminer grapes. The crew has been bringing in just gorgeous fruit for three days now, and the winemaking team says the young vines on block 7a are rivaling the old block 1 for quality. Pretty exciting stuff. Makes me want a glass of the yummy '08 Gewurz. And I know just want I want to have with it, in this scorching heat!
A few weeks ago at a potluck maternity shower for Norma in the winery office, our Associate Winemaker Anne Dempsey made a super delicious quinoa salad with lime, mango, ginger, mint and feta. It was refreshing and satisfying, with lots of different flavors expertly combined (leave it to a winemaker!), and a great combination with the gewurztraminer.
I loved it so much, I asked Anne for the recipe, and then forgot all about it until just now, looking out the window of my sweltering hot office in the old Bundschu house, at the bins of gewurztraminer being carried out of the rows of gnarled old vines, fantasizing about a cold glass of wine and wondering what to make for dinner...
Quinoa with Mango and Curried Yogurt
1/3 cup plain Greek yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 1/3 cups quinoa
2 cups firm-ripe mango,cut into 1/2-inch cubes
1 red bell pepper, roasted and diced
1/3 cup chopped fresh mint (or half mint, half fresh basil)
1/2 cup salted roasted peanuts chopped
crumbled feta
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Rinse & drain quinoa, then cook in pot of boiling salted water 10 minutes (or as directed on packaging). Drain and rinse under cold running water.
Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
