1 cup red quinoa
2 peaches, peeled and diced
4 scallions, minced
½ cup almonds, chopped
3 tablespoons silken tofu
Juice of 1 large lemon
1 tablespoon extra-virgin olive oil
1 heaping teaspoon curry powder
½ cup minced fresh cilantro or parsley
- Rinse the quinoa well in a ﬁne mesh strainer. Put 2 cups of water in a medium saucepan, add a pinch of salt and the rinsed quinoa. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes longer to allow the grains to absorb all the water. Fluﬀ with a fork and transfer to a large bowl. Let cool.
- Add the peaches, scallions, and almonds and toss gently.
- In a blender, combine the tofu, lemon juice, olive oil, curry powder, and a pinch of salt and blend until smooth.
- Pour the dressing over the salad and toss to combine. Add the cilantro and toss again.
An Oldways recipe