orange-kale

Servings

3-6

Prep

45 min

Orange Quinoa Kale and Toppers Salad with Orange Vinaigrette

For the Salad:

  • 1 cup uncooked Quinoa
  • 1/2 tbsp Coconut Oil
  • 2 cups Water
  • 4-5 Oranges
  • 1/2 head Kale
  • 1 cup Chickpeas, rinsed + drained
  • 1/2 cup Vogel’s Café-Style Golden Toasted Toppers

For the dressing:

  • 6 tbsp Extra Virgin Olive Oil
  • 4 1/2 tbsp Apple Cider Vinegar
  • 2 tbsp Fresh Blood Orange Juice
  • 2 – 3 tsp Honey, or Maple Syrup/agave
  • 1 tsp Blood Orange Zest
  • Salt, to taste

Preparation

  1. Rinse the quinoa under running water then place in a pot with two cups of water, cover and bring to the boil. Reduce heat to simmer until all liquid is absorbed, about 15-20 minutes.
  2. Transfer cooked quinoa to a bowl, fluff with a fork then place in the fridge to chill.
  3. To make the dressing whisk the oil, vinegar, orange juice, 2 teaspoons 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.
  4. 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.
  5. Remove the skin from 3-4 of the blood oranges and cut into small segments.
  6. Combine the kale, chickpeas, Vogel’s Café-Style Golden Toasted Toppers and oranges in a large bowl with 1/2 of the dressing.
  7. Add the chilled quinoa and lightly stir to combine, adding more dressing to your liking.
  8. Garnish with more Vogel’s Café-Style Golden Toasted Toppers and a wedge of blood orange.

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