I whipped up this Kale, Apricot and Quinoa Salad, and it’s been helping me get back on track. It’s hearty enough to be enjoyed as a main meal, which is a life saver on these hot nights when I don’t dare turn on my oven. And it’s full of good-for-you ingredients, too. Oh and because it’s vegan, you don’t have to be overly concerned about food spoilage if you decided to take this salad along with you on a picnic. In fact, I highly recommend doing that.
Ingredients
- 1 cup quinoa
- 1 3/4 cups water
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons apricot preserves
- 1 tablespoon course-grain Dijon mustard
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 cups kale, washed and thinly sliced
- 6 fresh apricots, pitted and quartered
- 1/4 cup thinly sliced red onion
- 1/3 cup almonds
Instructions
- Cook the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer for 15-18 minutes, covered, until the water is absorbed. Remove the saucepan from the heat and let it stand covered for 5 minutes. Then fluff the quinoa with a fork and set aside to cool.
- In a large bowl, whisk together the olive oil, vinegar, apricot preserves, mustard, garlic, salt and pepper. Add the kale, apricots, red onion and cooked quinoa. Toss to combine. Fold in the almonds.
- This salad can be served immediately. Or covered and stored in your refrigerator for 1-2 days.
Notes
1. Other stone fruits (nectarines, peaches or plums) would be great in place of the apricots in this salad.
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