Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
Ingredients
water2 cups
juice of lemon1
salt4 servings
quinoa1 cup
olive oil1 tablespoon
shallots2
kale1 bunch
apple cider vinegar1 tablespoon
lemon zest2
blood oranges3 inches
pomegranate seeds1 package
garbanzo beans15 ounce- juice of lemon2
honey2 tablespoons- olive oil0.25 cup
meyer lemon juice2 tablespoons
blood orange juice2 tablespoons- apple cider vinegar4 tablespoons
vegetable stock2 tablespoons
salt and pepper4 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
Saut 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).
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