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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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
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.