Quinoa Kale Salad

By clawson

Ingredients

• 1 c. Central Market Quick Cook Grains Quinoa
• 2 medium garlic cloves, minced
• 1 tsp. cumin
• 2 Tbsp. dijon mustard
• 1/2 c. H-E-B Plain Non-Fat Yogurt
• 4 c. kale, chopped
• 1 c. H-E-B Kidney Beans, rinsed and drained
• 1/4 medium red onion, chopped

Details

Servings 1
Adapted from heb.com

Preparation

Step 1

Heat a large saucepan over Medium
heat. Add quinoa; toast until fragrant,
about 2 minutes.

Add 2 cups water, cover, and bring
to a boil. Reduce heat to Medium-Low
and continue to simmer until water is
absorbed and quinoa is cooked, about 10
minutes. Set aside.

Meanwhile, make dressing by whisking
garlic, cumin, mustard, and yogurt in a
mixing bowl.

Place kale, beans, and onion in a
large bowl. Add quinoa and dressing.
Toss to coat.