Recipe: Quinoa-Kale Salad with Fresh Apricots

Apricots add fiber and vitamins A and C to this hearty green super-food salad.  You get a double shot of protein and good carbs between the quinoa and the kidney beans. Kefir is a probiotic gem and oh so good for you! 

Makes 4 servings:
1 cup quinoa
2 cups water
2 cloves of garlic, minced
1 teaspoon cumin
1.5 tablespoons course grain dijon mustard (such as grey pupon)
1/3 cup Kefir (use coconut kefir to make it vegan...you can mix coconut milk and coconut yogurt)
3 tablespoons olive oil
4 cups of finely chopped, washed kale
1 can of kidney beans, rinsed and drained
1.5 cups of pitted and diced fresh apricots (about 4 medium) or 1 cup of dried, diced.  (I used fresh)
1/4 of a red onion, coarsely chopped
1/4 cup of 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 all water is absorbed and the quinoa is cooked, about twenty minutes.  Cool quinoa to lukewarm.  Make the dressing by whisking the garlic, cumin, mustard, kefir, pepper, and salt.  Slowly whisk in the oil.  Place the remaining ingredients...kale, kidney beans, apricots, onion, and cilantro into a large bowl.  Add quinoa and the dressing.  Toss to coat and serve. 

Recipe found in Runner's World Magazine by contributing chef, Pam Anderson.