Quinoa-Kale Salad with Kefir-Cumin Dressing
Serves: 4 to 6
  • 1 cup quinoa
  • 2 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons course grain Dijon mustard
  • ½ cup plain Green Valley Organics kefir
  • Salt and ground black pepper
  • ¼ cup olive oil
  • 4 cups finely chopped washed kale
  • 1 can (15 to 16 ounces) kidney beans, drained
  • ½ cup apricots, thinly sliced
  • ¼ medium red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  1. 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.
  2. 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.
  3. Place remaining ingredients—kale, kidney beans, apricots, onion, and cilantro in a large bowl. Add warm quinoa and the dressing; toss to coat. Serve!
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/