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

Ingredients:

• 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

Directions:

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.