Curried Red Quinoa and Peach Salad

Instead of peaches, try diced mango or pineapple in this salad. It’s a guaranteed hit for a buffet table.

This recipe comes to us from our friends at Oldways.

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Serves 4

  • 1 cup uncooked red quinoa
  • Pinch of salt
  • 1 15-ounce can white beans, drained and rinsed
  • 2 peaches, peeled and diced (or canned, drained)
  • 4 scallions, minced
  • ½ cup minced fresh cilantro or parsley
  • 3 tablespoons vanilla soy or
  • almond yogurt
  • Juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon curry powder
  • ½ cup slivered almonds
  • 8 cups salad greens

Rinse the quinoa and add to a pot with 2 cups of water and salt. Bring just to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes. Set aside, covered, for 10 minutes. Fluff with a fork and transfer to a large bowl to cool. When cool, add the beans, peaches, scallions, and cilantro and toss gently. In a small bowl combine the yogurt, lemon juice, olive oil, curry powder, and blend with a whisk until smooth. Pour the dressing over the salad and toss to combine. Garnish with the almonds and pile onto a bed of salad greens. Serve at room temperature.

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Nutrition Information

Curried Red Quinoa and Peach Salad

Servings per Recipe: 4

Amount per Serving

Calories:  459

Calories from Fat:  113

Total Fat:  13g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  396mg

Potassium:  282mg

Carbohydrates:  72g

Dietary Fiber:  17g

Protein:  22g

Sugars:  11g

Vitamin A:  99%

Vitamin C:  54%

Calcium:  23%

Iron:  34%

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