Blood Orange, Quinoa, Kale Salad

for the salad:

1 cup uncooked quinoa, rinsed + drained

1 teaspoon coconut oil

2 cups vegetable broth

4-5 blood oranges

1/2 head lacinato/dinosaur kale or collards

1 cup chickpeas, rinsed + drained

1/2 cup toasted chopped pecans

 

 

 

Lemon Honey Dressing

¼ c  olive oil

5T fresh lemon juice

2 t lemon zest

1.5T honey

sea salt

pinch of black pepper

1 teaspoon blood orange zest

 

Place the coconut oil in a pan over medium heat and add the quinoa once hot. Stir for 3-5 minutes until nutty and starting to turn golden brown. Add the broth and bring to a boil over med-high heat. Then cover with a lid- turn to low for 15minutes until liquid has absorbed.  Do not stir while cooking.

Remove from the heat and let sit covered for 5-10 minutes.  Fluff with a fork. Let cool

While the quinoa is cooking whisk the oil, vinegar, orange juice, 2 teaspoons honey, zest, and a pinch of salt in a small bowl until fully combined. Taste and add more salt and/or honey if desired.  Set aside.

Slice the kale leaves away from the stems and stack the leaves on top of one another, then slice the kale into thin ribbons and measure out 3 cups of loosely packed kale.

Remove the skin from 3-4 of the blood oranges and cut into small segments.

Combine the kale, chickpeas, and oranges in a large bowl with 1/2 of the dressing. 

Toss ingredients together and chill for 10 minutes.

Toss chilled quinoa into the bowl and lightly stir to combine, adding the pecans and more dressing to your liking.