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August 13, 2016
Perfect for Summer: Apricot Quinoa Kale Salad Recipe
Delicious, refreshing, and bursting with flavor, this Apricot Quinoa Kale Salad recipe is the perfect hearty, organic summer dish. 100% gluten-free, this plant-based salad promises to leave  you satisfied thanks to healthy fats from avocado, nutrient-dense kale, and sweet seasonal produce like apricots and cucumbers.
We chose antioxidant-rich apricots for this recipe because they’re one of our favorite stone fruits, but you can substitute peaches, nectarines or plums for an equally yummy combo. Quinoa adds a boost of protein, minerals, fiber and complex carbohydrates, while the toasted almonds provide a hint of smoky warmth. Want to make this an even heartier meal? Pack on some extra protein with beans, tempeh, tofu, or seeds.
Pro tip: pair this recipe with our Spicy Greens juice. Its smooth and spicy mix of pineapple, romaine, celery, and jalapeño is a perfect match for the freshness of apricot and cucumber.
Nothing in this Apricot Quinoa Kale Salad recipe will go bad, so you can prep at the beginning of the week to keep in the fridge for an easy work lunch, or pack it on-the-go for summer picnics and BBQs. Just leave the avocado out until you’re ready to enjoy!
Apricot Quinoa Kale Salad Recipe
Dry Ingredients:
- 1 cup quinoa
- 1.5 cups water
- 2 cups washed kale, finely chopped
- 1/2 cup fresh cucumbers, chopped
- 4 fresh apricots, pitted and sliced
- 1/4 red onion, coarsely chopped
- 1/3 cup toasted almonds, roughly chopped or whole
- 1 small avocado, cubed
- Salt and pepper to taste
Dressing Ingredients:
- ¼ cup extra virgin olive oil
- 1-2 cloves of garlic, minced
- Juice of 1 medium lemon or orange
- 1-2 teaspoons agave syrup
- 2 teaspoons cumin
- 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 15 minutes or until quinoa is fluffy. Remove quinoa from the stove and allow to cool to room temperature.
- In a large bowl (this can be the bowl you plan to serve the salad in), whisk the dressing ingredients together to emulsify, and then season with salt and pepper.
- If you’re planning to eat the salad right away: Add the dry ingredients into the bowl – cooled quinoa, kale, cucumbers, apricots, red onion, and toasted almonds. Toss together, and then top with your cubed avocado.
- If you’re saving the salad for later: Combine the dry ingredients (except the avocado) in a bowl and transfer to a storage container like a mason jar. Store dressing in a separate container and toss together with the avocado when you’re ready to eat.