Image credit to: Boston Organics
For the salad:
1 cup uncooked organic quinoa rinsed and drained
1/2 tablespoon coconut oil
2 cups water
4-5 Cara Cara or Blood oranges
1/2 head kale
1 cup cooked chickpeas, rinsed and drained
1/2 cup toasted organic pecans, chopped
salt, to taste
For the dressing:
6 tablespoons extra virgin olive oil
4 1/2 tablespoons champagne (or apple cider) vinegar
2 tablespoons fresh orange juice
2-3 teaspons honey or maple syrup
1 teaspoon Cara Cara or Blood orange zest
salt, to taste
Place the coconut oil in a pot over medium heat and add the quinoa once hot. Stir for 3-5 minutes until nutty and starting to turn golden brown. Add the water and bring to a boil over med-high heat.
Once boiling, stir once, then cover with a tight fitting lid for 15-18 minutes 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 and spread on a large baking sheet then place in the fridge to chill.
While the quinoa is cooking, whisk the oil, vinegar, orange juice, 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 more dressing to your liking. Top with a few sprinkles of salt, stir again, taste and make adjustments if needed. Top each serving with toasted pecans and a wedge of blood orange.
Serve or store covered in the fridge without the pecans on top.
Tested and Approved by Boston Organics (Brittany Roberts)