1 cup quinoa
1.5 cups water
2 small or 1 large clove of garlic, minced
1 tablespoon course-grain Dijon mustard
1 tablespoon apricot preserves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 cups finely chopped, washed kale
4-6 pitted and sliced fresh apricots
1/4 red onion, coarsely chopped
1/3 cup roughly chopped or whole almonds, toasted
Salt and Pepper to taste
Heat a saucepan over medium heat. Add quinoa and water and bring to a boil. Reduce heat to low, cover, and simmer for about 12 minutes. Allow quinoa to cool. (Note: most quinoa packages will tell you to use 2 cups of water to 1 cup of quinoa but I have found that leads to mushy quinoa, so I think 1.5 water to 1 cup quinoa is much better).
In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper).
Once dressing is complete, add all you other ingredients right into the dressing bowl- kale,onion, apricots, toasted almonds, and cooled quinoa. Toss the salad and enjoy!
Personal Notes: the beauty of kale salads is they can last with dressing on them without getting soggy like other greens. That’s why this salad will last a few days in the fridge!