Blood Orange,Quinoa and Kale Salad
- Yield: 4-6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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Blood orange,quinoa and kale salad.Very easy,healthy and delicious vegetarian salad.
- 1 cup (250 g) uncooked quinoa,rinsed and drained
- 1/2 tablespoon coconut oil
- 2 cups (500 ml) water
- 4-5 blood oranges
- 1/2 head kale
- 1 cup (250 g) chickpeas,rinsed and drained
- 1/2 cup (125g) toasted pecans
- pinch of salt
- For the Dressing:6 tablespoons extra virgin olive oil
- 4½ tablespoons champagne vinegar
- 2 tablespoons freshly squeezed blood orange juice
- 3 teaspoons clear honey
- 1 teaspoon blood orange zest
- pinch of salt
In a large pot,preheat coconut oil over medium heat. Add uncooked quinoa and cook,stirring,for 3-5 minutes until golden brown. Add 2 cups water and bring to a boil over medium-high heat. Once boiling,stir once,cover tightly with a lid and simmer for 15-18 minutes until liquid is absorbed (don't overcook!).
Remove cooked quinoa from the heat and set aside,covered, for 5-10 minutes. Using a fork,fluff and spread cooked quinoa on a large baking sheet. Refrigerate to chill completely.
In a small mixing bowl.combine olive oil,vinegar,orange juice ,honey,zest and pinch of salt. Whisk well and set aside.
Remove the kale leaves from the stems and stack the leaves on top of one another, then slice the kale into thin ribbons. Measure out 3 cups of loosely packed kale. In a large mixing bowl,combine kale,chickpeas and blood oranges. Stir well,then add half of honey mixture . Toss well and refrigerate for 10 minutes.
Toss chilled quinoa,stir and add remaining half of honey mixture. Sprinkle with salt,stir again. Top each serving with toasted pecans and slice of blood orange.