Salad With A Twist

Yesterday I created a dish from the June 2013 issue of Runner’s World.  This quinoa-kale salad with fresh apricots will fulfill your hunger and is hearty and healthy.  It packs a punch full of protein, fiber, and Vitamins A and C.  And it meets the new nutrition challenge with no added or processed sugars!  As you can see it goes a long way and suffices for a few days’ worth of lunches.

Quinoa-Kale Salad with Fresh Apricots

(Taken from Runner’s World contributing chef Pam Anderson)

quinoa salad 2


quinoa salad 1

  • 1 cup quinoa
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons course-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 can (15 to 16 ounces) kidney beans, rinsed and drained (I used organic which has no added sugar unlike some other varieties)
  • 1 1/2 cups pitted and diced fresh apricots (about 4 medium) or 1 cup dried apricots, diced
  • 1/4 cup red onion, coarsely chopped (I did not add onion)
  • 1/4 cup fresh cilantro
  1. Heat a large saucepan over medium heat
  2. Add quinoa and toast until fragrant and slightly darker in color, about 2 minutes
  3. Add the water, cover, and bring to a simmer
  4. Reduce heat to medium-low, and continue to simmer until water is absorbed and quinoa is cooked, about 20 minutes
  5. Cool quinoa to lukewarm
  6. Make the dressing by whisking the garlic, cumin, mustard, kefir, pepper and salt
  7. Slowly whisk in the oil
  8. Place remaining ingredients–kale, kidney beans, apricots, onion and cilantro–in a large bowl
  9. Add the quinoa and the dressing
  10. Toss to coat and serve

Nutritional Value

Calories per serving: 425; Carbohydrates: 51 grams; Fiber: 8 grams; Protein: 14 grams; Fat: 14 grams

Makes approximately 4 servings (depending on whether you are eating as a side or the main meal)

quinoa salad 3

About mileoneandcounting

I'm a young professional living in the Washington, DC area. Since moving here in 2007 I have honed a passion for running and fitness. Growing up I played soccer and softball (and tested track & field for one year). After college I ran a few 5K races, but running was really only a means to staying in shape for me. Never in my wildest imagination had I thought I'd ever run a marathon, let alone three. Nor did I think I'd get the running bug after doing so, but I'll admit I'm hooked! Over the years my blog has grown into so much more than a running blog though. Sometimes I have deep thoughts. Other times I'm simply sharing a training story or a review of a product. Here's the place where you'll learn about me through my many adventures--even I enjoy going back to re-read some posts from time to time. I've also been able to hone my love for health and wellness through my business called IDLife which stands for Individually Designed Life. I'd love to help inspire you to live your best life yet so please don't hesitate to reach out to me and may my words resonate with you. See you on the trails...
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One Response to Salad With A Twist

  1. I also tried the salad using garbanzo beans (instead of kidney beans), less kale, doubled the dressing, fresh corn, red pepper and tomatoes. Most veggies will do the trick and I think I’ll try the same with Israeli cous cous (Trader Joe’s has a good one that I’ve tried). Be creative!

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