Light and Bright Quinoa Salad
By: Leah Rodrigues
Published: July 29, 2013

Kale and blood orange quinoa salad is a light and bright meal.  This super healthy salad is full of flavor and nutrition.  Kale and quinoa are both recognized as superfoods rich in vitamins and minerals.  The beauty of this kale and blood orange salad is that you can play around with the ingredients and tailor it to whatever vegetables you have on hand.
Light and Bright Quinoa Salad
Ingredients:



2 cups water
Juice and zest of 1 Meyer lemon
Salt
1 cup red quinoa
1 tablespoon olive oil
2 shallots, sliced into strips
1 bunch black kale
1 tablespoon apple cider vinegar
Zest of 2 Meyer Lemons
3 inches small blood oranges, cut into segments
1 package pomegranate seeds, one 8-ounce package
1 15-ounce can garbanzo beans
Zest of 2 Meyer lemons (juice reserved)
2 tablespoons honey
1/4 cup extra-virgin olive oil
2 tablespoons Meyer lemon juice
2 tablespoons blood orange juice
4 tablespoons citrus champagne vinegar or apple cider vinegar
2 tablespoons vegetable (or chicken) stock (it gives the dressing more
Salt and Pepper to taste
 
Directions:








   
Bring 2 cups of water to a boil. Add zest and juice of 1 meyer lemon and salt and stir into water. Add quinoa and cook according to package directions.


   
Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.


   
Meanwhile, in a large skilled heat olive oil and add shallots. Sauté for about 3 minutes until just softened. Add kale and stir just long enough for the kale to wilt, about 1 minute. Add vinegar and lemon zest, stir and cook for 1 minute longer. Remove pan from the heat. Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.


   
In a large bowl, whisk together lemon zest, honey, olive oil, lemon juice, orange juice, vinegar, stock, salt and pepper. Toss with salad (there may be some extra vinaigrette).

Bring 2 cups of water to a boil. Add zest and juice of 1 meyer lemon and salt and stir into water. Add quinoa and cook according to package directions.


     
Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.


     
Meanwhile, in a large skilled heat olive oil and add shallots. Sauté for about 3 minutes until just softened. Add kale and stir just long enough for the kale to wilt, about 1 minute. Add vinegar and lemon zest, stir and cook for 1 minute longer. Remove pan from the heat. Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.


     
In a large bowl, whisk together lemon zest, honey, olive oil, lemon juice, orange juice, vinegar, stock, salt and pepper. Toss with salad (there may be some extra vinaigrette).