We love this delicious and hearty salad found in Runner’s World Magazine. It’s quick to make, good for you and tastes great! Visit their site for details on specific health benefits.


  • 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
  • 1 1/2 cups pitted and diced fresh apricots (about 4 medium) or 1 cup dried apricots, diced
  • 1/4 red onion, coarsely chopped
  • 1/4 cup fresh cilantro


  • Heat a large saucepan over medium heat. Add quinoa and toast 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.
  • Make the dressing by whisking the garlic, cumin, mustard, kefir, pepper, and salt. Slowly whisk in the oil.
  • Place remaining ingredients—kale, kidney beans, apricots, onion, and cilantro—in a large bowl.
  • Add quinoa and the dressing.
  • Toss to coat and serve.

Makes 4 servings.