Human Resources

Quinoa-Kale Salad with Apricots

   Print  PDF  Change text to small (default) Change text to medium Change text to large

1 cup quinoa
2 cups water
2 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 tablespoons Dijon mustard
1/3 cup plain low-fat kefir
1/8 teaspoon ground black pepper
Pinch salt
3 tablespoon olive oil
4 cups finely chopped, washed kale
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 1/2 cups pitted and diced fresh apricots (about 4 medium) or 1 cup dried apricots, diced
1/4 cup red onion, coarsely chopped
1/4 cup fresh cilantro

Heat a large saucepan over medium heat. Add quinoa and toast until fragrant and slightly darker in color, about 2 minutes. Add the water, cover, and bring to a simmer. Reduce heat to medium-low, and continue to simmer until water is absorbed and quinoa is cooked, about 20 minutes. Cool quinoa to lukewarm. Make the dressing by whisking the garlic, cumin, mustard, kefir, pepper, and salt. Slowly whisk in the oil. Place remaining ingredients-kale, kidney beans, apricots, onion and cilantro-in large bowl. Add quinoa and the dressing. Toss to coat and serve.  Makes 4 servings.
Calories per serving:425; Carbs:51g; Fiber:8g; Protein:14g; Fat:14g   

Last updated: January 15, 2016