Blood Orange,Quinoa and Kale Salad

Step 1

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!).

Step 2

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.

Step 3

In a small mixing bowl.combine olive oil,vinegar,orange juice ,honey,zest and pinch of salt. Whisk well and set aside.

Step 4

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.

Step 5

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.