This one is definitely a keeper and we will be serving this all summer! I am always skeptical about sharing raw kale recipes but this is absolutely delicious and one I had to share! See the notes at the bottom of the page regarding the Baby Kale. It keeps well in the fridge for a few days- which is also a big plus.
Makes 4 servings (as a side dish this is more like 8 servings)
- 1 cup of quinoa
- 2 cups of water
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 1/2 tablespoons course-grain Dijon mustard
- 1/3 cup plain low-fat kefir*
- 1/8 tsp ground black pepper
- Pinch salt
- 3 tablespoons olive oil
- 4 cups of finely chopped, washed kale** (see note about Baby Kale)
- 1 can (15-16 oz) kidney beans, rinsed and drained
- 1 1/2 cups pitted & diced fresh apricots (about 4 medium) 0r 1 cup of dried apricots, diced
- 1/4 red onion, coarsely chopped
- 1/4 cup cilantro
- Heat a large saucepan over medium heat.
- Add quinoa & toast until fragrant and slightly darker in color, about 2 minutes.
- Add water, cover, and bring to a simmer. Reduce heat to medium-low, and continue to simmer until water is absorbed and the 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 a large bowl.
- Add quinoa and the dressing. Toss to coat and serve.
*We didn’t have kefir so we used yogurt thinned with a little water.
**One of our greatest finds is packaged Baby Kale because it is already cleaned, which saves a lot of time. Also, the baby kale is very tender; regular kale is a lot tougher and you may not enjoy the flavor and texture as much if you do not usually eat kale raw.
Recipe from Runner’s World magazine