Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette

Name: Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cup Water (2 cups water); 5 pieces Lemon (Juice and zest of 1 Meyer lemon + Zest of 2 Meyer Lemons + Zest of 2 Meyer lemons (juice reserved)); 0 pieces Table Salt (Salt); 1 cup Red Quinoa (1 cup red quinoa); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 pieces Shallots (2 shallots, sliced into strips); 1 bunch Kale (1 bunch black kale); 5 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar + 4 tablespoons citrus champagne vinegar or apple cider vinegar); 3 pieces Blood orange (3 inches small blood oranges, cut ⅛s); 1 package Pomegranate Seeds (1 package pomegranate seeds, one 8-ounce package); 15 oz Chickpeas (1 15-ounce can garbanzo beans); 2 tbsp Honey (2 tablespoons honey); ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil); 2 tbsp Meyer Lemon Juice (2 tablespoons Meyer lemon juice); 2 tbsp Blood Orange Juice (2 tablespoons blood orange juice); 2 tbsp Stock (2 tablespoons vegetable (or chicken) stock (it gives the dressing more); 0 pieces Salt and Pepper (Salt and Pepper to taste)

35 minMediterranean

Servings4

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Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Water2 cup · 2 cups water
Lemon5 pieces · Juice and zest of 1 Meyer lemon + Zest of 2 Meyer Lemons + Zest of 2 Meyer lemons (juice reserved)
Table Salt0 pieces · Salt
Red Quinoa1 cup · 1 cup red quinoa
Olive Oil1 tbsp · 1 tablespoon olive oil
Shallots2 pieces · 2 shallots, sliced into strips
Kale1 bunch · 1 bunch black kale
Apple Cider Vinegar5 tbsp · 1 tablespoon apple cider vinegar + 4 tablespoons citrus champagne vinegar or apple cider vinegar
Blood orange3 pieces · 3 inches small blood oranges, cut ⅛s
Pomegranate Seeds1 package · 1 package pomegranate seeds, one 8-ounce package
Chickpeas15 oz · 1 15-ounce can garbanzo beans
Honey2 tbsp · 2 tablespoons honey
Extra Virgin Olive Oil¼ cup · 1/4 cup extra-virgin olive oil
Meyer Lemon Juice2 tbsp · 2 tablespoons Meyer lemon juice
Blood Orange Juice2 tbsp · 2 tablespoons blood orange juice
Stock2 tbsp · 2 tablespoons vegetable (or chicken) stock (it gives the dressing more
Salt and Pepper0 pieces · Salt and Pepper to taste

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Steps

1Bring 2 cups of water to a boil.
2Add zest and juice of 1 meyer lemon and salt and stir into water.
3Add quinoa and cook according to package directions.
4Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.
5Meanwhile, in a large skilled heat olive oil and add shallots. Saut for about 3 minutes until just softened.
6Add kale and stir just long enough for the kale to wilt, about 1 minute.
7Add vinegar and lemon zest, stir and cook for 1 minute longer.
8Remove pan from the heat.
9Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.
10In 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).