Light and Bright Quinoa Salad

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


2 cups water
1 tablespoon olive oil
2 shallots, sliced into strips
1 tablespoon apple cider vinegar
3 inches small blood oranges, cut into segments
1 package pomegranate seeds, one 8-ounce package
Zest of 2 Meyer lemons (juice reserved)
2 tablespoons honey
2 tablespoons Meyer lemon juice
2 tablespoons blood orange juice
2 tablespoons vegetable (or chicken) stock (it gives the dressing more
Salt and Pepper to taste
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).

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