It’s fine to indulge with beer and bbq on the Fourth of July (we won’t judge!), but if you are feeling the need to offset the less nutritious choices, try adding a serving or two of this super healthy salad to balance out the bloat and give your body a dose of healthy protein and antioxidant rich goodness!

Apricot, Kale and Quinoa Salad

Adapted from Get Off Your Tush & Cook
Rich in protein, fiber and antioxidants, this salad packs serious good-for-you flavor!
5 from 1 vote
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course salad/side dish
Cuisine American
Servings 4 to 6

Ingredients
  

  • 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

Instructions
 

  • 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!
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