Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 90.93
- Health score: 74.00
- Weight Watcher points: 14.00
Summary
Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette might be just the main course you are searching for. One portion of this dish contains approximately 13g of protein, 22g of fat, and a total of 464 calories. This recipe serves 4 and costs $1.39 per serving. If you have olive oil, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 90%, this dish is awesome. Similar recipes are Kale Salad With Blood Orange And Meyer Lemon, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute).
Ingredients
water2 cups
juice of lemon1
salt4 servings
quinoa1 cup
olive oil1 tablespoon
shallots2
kale1 bunch
apple cider vinegar1 tablespoon- lemon zest2
blood oranges3 inches
pomegranate seeds1 package
garbanzo beans15 ounce- juice of lemon2
honey2 tablespoons- olive oil0.25 cup
meyer lemon juice2 tablespoons
blood orange juice2 tablespoons- apple cider vinegar4 tablespoons
vegetable stock2 tablespoons
salt and pepper4 servings
Instructions
Step 1
Bring 2 cups of water to a boil.
Step 2
Add zest and juice of 1 meyer lemon and salt and stir into water.
Step 3
Add quinoa and cook according to package directions.
Step 4
Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.
Step 5
Meanwhile, in a large skilled heat olive oil and add shallots. Saut for about 3 minutes until just softened.
Step 6
Add kale and stir just long enough for the kale to wilt, about 1 minute.
Step 7
Add vinegar and lemon zest, stir and cook for 1 minute longer.
Step 8
Remove pan from the heat.
Step 9
Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.
Step 10
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).
Categories
Dish Types: side dish, lunch, main course, salad, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian