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

Ingredients

• •2 cups water
• •juice of lemon
• •salt
• •1 cup quinoa
• •5 tablespoons olive oil
• •2 shallots
• •1 bunch kale
• •5 tablespoons apple cider vinegar
• •lemon zest
• •3 inches blood oranges
• •1 package pomegranate seeds
• •15 ounces garbanzo beans
• •2 tablespoons honey
• •2 tablespoons meyer lemon juice
• •2 tablespoons blood orange juice
• •2 tablespoons vegetable stock
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Bring 2 cups of water to a boil.
2. 2Add zest and juice of 1 meyer lemon and salt and stir into water.
3. 3Add quinoa and cook according to package directions.
4. 4Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.
5. 5Meanwhile, in a large skilled heat olive oil and add shallots. Saut for about 3 minutes until just softened.
6. 6Add kale and stir just long enough for the kale to wilt, about 1 minute.
7. 7Add vinegar and lemon zest, stir and cook for 1 minute longer.
8. 8Remove pan from the heat.
9. 9Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.
10. 10In 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).