Quinoa, Kale and Apricot Salad


Island Harvest FarmWhen I was a kid, my Mom walked up the road to get milk from our farmer neighbor. Sounds so old fashioned, right? Well, it wasn’t even that long ago (since I just turned 32). It was simply the fact that we lived in a cool area where supporting your local farmer was a way of life. Maybe that’s why I get a thrill from stopping off at a cute farm on my way to pick my son up from school.  It’s a way of life I can’t  get over. Food fresh from the ground and only hours later, onto our plates. Something about this just feels right, as if life was designed to be this way.DSC_0415After our most recent farm pickup, I whipped up this Quinoa Kale and Apricot salad. The dressing is almost identical to the dressing I love to use in Broccoli Salad. The flavors are fresh and this salad only gets better with time. Ideally you should make it a few hours before serving. Also, if you’re making this for a main dish, grill up a few chicken breasts to add in for some protein. It would be a perfectly complete meal!

Are you growing kale this year? If not, find a farmers market near you or a local farm stand to swing by and support. This salad one of my new favorites. Let me know how you like it!
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Quinoa Kale and Apricot Salad
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Ingredients
  1. 1 cup quinoa
  2. 2 cups water
  3. 4 cups pre-washed kale
  4. 1 can kidney beans, drained
  5. 1/2 cup raisins
  6. 1 1/2 cups dried (or fresh) apricots, diced
  7. 1/4 red onion, chopped roughly
  8. 1/4 fresh cilantro leaves
Dressing
  1. 1/4 cup Greek yogurt
  2. 1/4 cup mayo
  3. 2 tablespoons apple cider vinegar
  4. 1 tablespoon honey
  5. 2 cloves garlic
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
Instructions
  1. Cook the quinoa: Heat a large pan over medium heat. Add the quinoa and toast for about 2 minutes. Add the water, cover and bring to a simmer. Reduce heat to medium-low and cook for 12-15 minutes, until the water is absorbed and the quinoa is fully cooked.Uncover, fluff with a fork and set the quinoa to the side to cool.
  2. In the meantime, make the dressing by whisking together the yogurt, mayo, vinegar, honey, garlic, salt and pepper.
  3. For the salad: Place the kale, raisins, beans, apricots, onion and cilantro in a large bowl. Add in the cooled quinoa and the dressing. Lightly stir to combine.
Notes
  1. This salad only gets better with time so try to make it a few hours before you serve it, to let the flavors mingle.
Northwest Healthy Mama http://nwhealthymama.com/
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About Angela Strand

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides staying home with her kids, she loves serving on her church's MOPS team, hiking with her girlfriends, gardening, writing, reading and taking photos.

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