Heat a large saucepan or small Dutch oven over medium heat. Add quinoa and toast until fragrant and slightly darker in color, a couple of minutes. Add 2 cups of water, cover and bring to a simmer. Reduce heat to medium-low and continue to simmer until water is absorbed and quinoa is fully cooked, about 20 minutes longer. Cool quinoa to lukewarm.
Meanwhile make dressing by whisking garlic, cumin, mustard, kefir, 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.
Place remaining ingredients—kale, kidney beans, apricots, onion, and cilantro in a large bowl. Add warm quinoa and the dressing; toss to coat. Serve!
Notes
Between the beans, quinoa and kale, this is an uber-superfood salad! If you’re lactose intolerant, Green Valley Organics makes lactose-free kefir.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/quinoa-kale-salad-with-kefir-cumin-dressing/