Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
I have recently fallen in love with blood oranges. I don’t know whether its the vivid red juice, or the mild tart and sweetness. Something about them just intrigues me. So last week when I saw Esi’s [Dishing Up Delight's] Mustard Greens and Winter Citrus Salad post, I was inspired and came up with this variation. A red quinoa salad with blood oranges, pomegranate arils, kale and garbanzo beans tossed in a meyer lemon vinaigrette. It was everything I hoped it would…and more. As an added bonus, this salad is absolutely bursting with health benefits. From the vitamins in the oranges, antioxidants in the pomegranate arils, protein in the quinoa and garbanzo beans, and vitamins and fiber in the kale, this salad is nearly a perfect meal! And as an added bonus, the salad is also bursting with flavor. The pomegranate and oranges give this salad a fresh burst of juice and flavor, and the kale and quinoa provide a more earth and hearty flavor. This salad is a great way to utilize some of the great winter produce, but still have a fresh and bright meal. This salad will not disappoint!
Total Steps
4
Ingredients
24
Tools Needed
8
Ingredients
- 2 cup water
- zest of 1 Meyer lemon
- juice of 1 Meyer lemon
- salt
- 1 cup red quinoa
- 1 tablespoon olive oil
- 2 shallots
- 1 bunch black kale
- 1 tablespoon apple cider vinegar
- zest of 2 Meyer lemons
- 3 small blood oranges
- 1 package pomegranate seeds (8-ounce)
- 1 can garbanzo beans (15-ounce)
- zest of 2 Meyer lemons
- 2 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 2 tablespoon Meyer lemon juice
- 2 tablespoon blood orange juice
- 4 tablespoon citrus champagne vinegar(optional)
- 4 tablespoon apple cider vinegar(optional)
- 2 tablespoon vegetable stock
- 2 tablespoon chicken stock(optional)
- salt(optional)
- pepper(optional)
Instructions
Step 1
Bring 2 cups of water to a boil. Add zest and juice of 1 Meyer lemon and salt, and stir into the water. Add quinoa and cook according to package directions.
Step 2
Wash kale and let it dry. Pull the leaves off of the tough center stem and slice them into small ribbons.
Step 3
Meanwhile, in a large skillet, heat olive oil and add shallots. Sauté for about 3 minutes until just softened. Add kale and stir just long enough for it 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.
Step 4
In a large bowl, whisk together Meyer lemon zest, honey, extra-virgin olive oil, Meyer lemon juice, blood orange juice, vinegar, stock, salt, and pepper. Toss with the salad (there may be some extra vinaigrette).