Quinoa Salad with Black Beans and Peaches

Ingredients:

Dipping Sauce:

• 6-ounce plain unsweetened soy yogurt
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons lime juice
• 1/2 tablespoon chopped fresh mint
• 1/2 tablespoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Salad:

• 1/3 cup lime juice
• 1 tablespoon apple cider vinegar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons minced shallot
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 cups low-sodium canned black beans, rinsed and drained
• 3 cups cooked and cooled red quinoa
• 2 cups shredded kale
• 1/4 red jalapeño, finely diced
• 1/4 cup chopped fresh mint
• 1 cup diced peaches (about 1 and 1/2 medium-sized peaches) + 1 cup sliced peaches (about 1 and 1/2 medium-sized peaches)
• 1 (5-ounce) head radicchio, separated into leaves

Directions:

1. Dipping Sauce: Combine yogurt, extra-virgin olive oil, lime juice, mint, garlic powder, salt and pepper in a small bowl and set aside.
2. Salad: Put the lime juice and apple cider vinegar in a large bowl; gradually whisk in the extra-virgin olive oil. Whisk in the shallot, cumin, salt and pepper. Add beans, cooked and cooled red quinoa, kale, jalapeño, mint and diced peaches; stir to coat. Top with sliced peaches and radicchio leaves. Serve dipping sauce on the side.

Tips

Quinoa: Rinse 1 cup dry red quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low, and simmer until water is absorbed, about 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Makes about 3 cups.

Radicchio: Cut radicchio head in half lengthwise. Remove core and gently break into separate leaves.

Yield:

5 servings