Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette

Category: Soups & Salads | Blog URL: http://www.activefoodie.com/red-quinoa-kale-blood-orange-and-pom-salad-with-meyer-lemon-vinaigrette/02/2010/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Active Foodie

Ingredients

2 cups water

Juice and zest of 1 Meyer lemon

Salt

1 cup red quinoa

1 tablespoon olive oil

2 shallots, sliced into strips

1 bunch black kale

1 tablespoon apple cider vinegar

Zest of 2 Meyer Lemons

3 inches small blood oranges, cut ⅛s

1 package pomegranate seeds, one 8-ounce package

1 15-ounce can garbanzo beans

Zest of 2 Meyer lemons (juice reserved)

2 tablespoons honey

1/4 cup extra-virgin olive oil

2 tablespoons Meyer lemon juice

2 tablespoons blood orange juice

4 tablespoons citrus champagne vinegar or apple cider vinegar

2 tablespoons vegetable (or chicken) stock (it gives the dressing more

Salt and Pepper to taste

Preparation

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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About

I have recently fallen in love with blood oranges. I don’t know whether its the vivid red juice, or the mild tart and sweetness. Something about them just intrigues me. So last week when I saw Esi’s [Dishing Up Delight's] Mustard Greens and Winter Citrus Salad post, I was inspired and came up with this variation. A red quinoa salad with blood oranges, pomegranate arils, kale and garbanzo beans tossed in a meyer lemon vinaigrette. It was everything I hoped it would…and more.

As an added bonus, this salad is absolutely bursting with health benefits. From the vitamins in the oranges, antioxidants in the pomegranate arils, protein in the quinoa and garbanzo beans, and vitamins and fiber in the kale, this salad is nearly a perfect meal! And as an added bonus, the salad is also bursting with flavor. The pomegranate and oranges give this salad a fresh burst of juice and flavor, and the kale and quinoa provide a more earth and hearty flavor. This salad is a great way to utilize some of the great winter produce, but still have a fresh and bright meal. This salad will not disappoint!