Kale and Citrus Salad with Quinoa
This colorful salad really brightens up a cold, rainy winter’s day. It would be tasty in any kind of weather. Zesting and sectioning the oranges brings a wonderful tropical aroma to the kitchen.
Serving Size: 4
- 4-6 medium large kale leaves, (about 4 cups chopped)
- 1 tablespoon olive oil
- ½ cup quinoa
- small pinch salt
- 2 organic oranges
- 1 small can mandarin oranges, drained
- 1 organic pink grapefruit
- 1 medium red onion, cut in small pieces
for the dressing:
- ¼ cup orange juice
- 3 tablespoons olive oil
- 1 tablespoon orange zest
- ½ lemon, juiced
- 1 teaspoon vegetable bouillon powder
- ¼ teaspoon dry mustard powder
- splash white balsamic or fruit vinegar
- splash agave syrup
- orange zest for garnish and dressing
- Wash the ½ cup of quinoa in a sieve.
- Place the washed quinoa in a medium pot, add 1-1½ cups water, a pinch of salt and bring to a boil.
- Once the quinoa is boiling, turn down the heat to simmer and cook the quinoa until swollen and soft. Remove from the heat, rinse with cold water and drain.
- Clean the kale.
- Remove the thick central stem and cut the leaves in small pieces.
- Place the kale pieces in a large salad bowl.
- Drizzle 1 tablespoon olive oil over the kale and gently massage into the kale pieces.
- Cut a red onion into small pieces and add to the kale, mix well.
- Zest 1 orange and carefully peel the outer skin away.
- Cut the sections of the orange away from the inner white membrane and add the orange sections to the kale.
- Peel and section the 2nd orange and add to the kale.
- Peel the grapefruit and cut the sections away from the inner membrane.
- Add the grapefruit sections to the salad.
- Drain the liquid from the mandarin oranges and add the mandarin sections to the kale.
- Gently mix the salad, being careful not to break the orange sections.
- Add the cooled quinoa to the salad and mix gently.
- Mix the ingredients for the dressing and drizzle ½ over the salad.
- Reserve a few pieces of orange zest to use as garnish.
- Serve the salad, garnished with a few pieces of orange zest.
You can also use tangerines instead of the mandarine oranges if the tangerines are available. Sprinkling a few sunflower seeds or pine nuts will add some crunch to the salad as well.