1 cup quinoa

2 cups water

2 cloves garlic, minced

1 teaspoon ground cumin

1 ½ tablespoons course-grain Dijon mustard

1/3 cup plain low-fat Greek yogurt

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 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

Instructions

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.