SUPERFOOD SUMMER SALAD
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
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