Quinoa Kale Salad with Kefir Cumin Dressing

25 minutes Servings: 6
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If ever there was a Platonic ideal of a superfood salad, this would have to be it. This salad delivers protein AND iron from the beans and quinoa, as well as calcium from the kale and probiotic-rich kefir dressing, which is a great way to get more healthful ‘culture’ into your diet. For those folks trying to choose more whole foods with anti-inflammatory benefits, this salad also fits the bill: it’s got unprocessed whole grain quinoa, complex carbs from beans, inflammation-taming probiotics from the kefir dressing, and a medley of anti-inflammatory herbs and spices. I love this salad.” - Pam Anderson

Submitted by Pam Anderson - www.threemanycooks.com
Ingredients

1 cup quinoa

2 medium garlic cloves, minced

1 tsp. ground cumin

2 Tbsp. course grain Dijon mustard

1/2 cup Green Valley Organics Lactose-Free Plain Kefir

Salt and ground black pepper

1/4 cup olive oil

4 cups finely chopped washed kale

1 can (15 to 16 ounces) kidney beans, drained

1/2 cup dried apricots, thinly sliced

1/4 medium red onion, thinly sliced

1/4 cup chopped fresh cilantro 

Instructions
  1. Heat a large saucepan or small Dutch oven over medium heat.
  2. Add quinoa and toast until fragrant and slightly darker in color, a couple of minutes.
  3. Add 2 1/4 cups of water; cover and bring to a simmer.
  4. Reduce heat to medium-low and continue to simmer until water is absorbed and quinoa is fully cooked, about 15-20 minutes longer. Cool quinoa to lukewarm.
  5. Meanwhile make dressing by whisking garlic, cumin, mustard, kefir, a pinch of salt, and a few grinds of pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil to make a thick, flavorful dressing.
  6. Place remaining ingredients—kale, kidney beans, apricots, onion, and cilantro in a large bowl. Add warm quinoa and the dressing; toss to coat.


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