Curried Red Quinoa and Peach Salad

Instructions

1. 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.
2. Add the peaches, scallions, and almonds and toss gently.
3. In a blender, combine the tofu, lemon juice, olive oil, curry powder, and a pinch of salt and blend until smooth.
4. Pour the dressing over the salad and toss to combine. Add the cilantro and toss again.