This fresh summer salad is chock full of tasty superfoods and perfect for a barbecue. Filling and full of fiber and protein, you’ll forget you even brought meat to grill!

Quinoa-Kale Salad with Fresh Apricots


1 cup quinoa

2 cups water

2 cloves garlic, minced

1 teaspoon ground cumin

1 ½ tablespoons coarse-grain Dijon mustard

1/3 cup plain low-fat kefir

1/8 teaspoon ground black pepper

Pinch salt

3 tablespoons olive oil

4 cups finely chopped, washed kale

1 15-ounce can kidney beans, rinsed and drained

1 ½ cups pitted and diced fresh apricots (about 4 medium) or 1 cup dried apricots, diced

¼ red onion, coarsely chopped

¼ cup fresh cilantro



Heat a large saucepan over medium heat. Add quinoa and toast grains 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 water is absorbed and quinoa is cooked, about 20 minutes. Cool quinoa to lukewarm.

In a small bowl, mix together garlic, cumin, mustard, kefir, pepper, and salt. Slowly whisk in the oil.

In a large bowl, combine the remaining ingredients, and add quinoa and the dressing. Toss to coat, and serve. Serves 4.


Calories per serving: 425

Carbohydrates: 51 grams

Fiber: 8 grams

Protein: 14 grams

Fat: 14 grams

Source: Pam Anderson for Runner’s World