Blood Orange,Quinoa and Kale Salad

2015-02-07
  • Yield : 4-6
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker baked zucchini recipe

    Slow Cooker Baked Zucchini Recipe

  • pressure cooker mushroom soup recipe

    Pressure Cooker Mushroom Soup Recipe

  • pressure cooker weight loss soup recipe

    Pressure Cooker Weight Loss Soup Recipe

  • slow cooker hot bean gazpacho soup recipe

    Slow Cooker Hot Bean Gazpacho Soup Recipe

  • slow cooker easy pasta fagioli recipe

    Slow Cooker Easy Pasta Fagioli Soup Recipe

Blood orange,quinoa and kale salad.Very easy,healthy and delicious vegetarian salad.

Ingredients

  • 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

Method

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.