My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Monday
Feb252013

blood orange, quinoa, kale salad & blood orange quinoa parfait

A citrus recipe!!!  Wait, two citrus recipes!

What?  Too soon? 

I say, no way.  This was planned.  Pre-meditated.  And it’s meant to be eaten alongside your citrus sangria.  Well, the salad recipe not the parfait recipe.  Unless sangria with breakfast is your kind of thing.  I guess they’re kind of like mimosas, so knock yourself out.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

It’s like summer + winter have collided into one bowl and made a simple meal for you.  A simple meal you are going to make every day until you can no longer find blood oranges.  But don’t worry, you can just use regular oranges when that day comes.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

Bright + juicy like summer, citrusy + hearty like winter.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

I always cook a big batch of quinoa at the beginning of the week and more often then not it’s eaten pretty plain with only salt, pepper, and melted butter.  Tasty but boring.  Once in awhile I whip up an actual quinoa salad, fall head over heals, then wonder why the heck I’m eating it plain most days.  Anyone else?

In this recipe I’ve cooked + cooled quinoa, then combined it with lacinato kale, blood oranges, chickpeas, toasted pecans, and a light vinaigrette dressing.  It really is simple and so very tasty.

Don’t you want to just dive right in, spoon first?

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

Print this!

Blood Orange, Quinoa, Kale Salad with Orange Champagne Vinaigrette gluten-free, vegan // yields 3-6 servings

for the salad:

  • 1 cup uncooked quinoa, rinsed + drained
  • 1/2 tablespoon coconut oil
  • 2 cups water
  • 4-5 blood oranges
  • 1/2 head lacinato/dinosaur kale
  • 1 cup chickpeas, rinsed + drained
  • 1/2 cup toasted chopped pecans
  • salt, to taste

for the dressing:

  • 6 tablespoons hemp oil, or extra virgin olive oil
  • 4 1/2 tablespoons champagne vinegar
  • 2 tablespoons fresh blood orange juice
  • 2 – 3 teaspoons honey, or maple syrup/agave
  • 1 teaspoon blood orange zest
  • salt, to taste
  1. Place the coconut oil in a pot over medium heat and add the quinoa once hot.
  2. Stir for 3-5 minutes until nutty and starting to turn golden brown.
  3. Add the water and bring to a boil over med-high heat.
  4. Once boiling, stir once, then cover with a tight fitting lid for 15-18 minutes until liquid has absorbed.  Do not stir while cooking.
  5. Remove from the heat and let sit covered for 5-10 minutes. 
  6. Fluff with a fork and spread on a large baking sheet then place in the fridge to chill.
  7. While the quinoa is cooking whisk the oil, vinegar, orange juice, 2 teaspoons honey, zest, and a pinch of salt in a small bowl until fully combined.
  8. Taste and add more salt and/or honey if desired.  Set aside.
  9. 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.
  10. Remove the skin from 3-4 of the blood oranges and cut into small segments.
  11. Combine the kale, chickpeas, and oranges in a large bowl with 1/2 of the dressing. 
  12. Toss ingredients together and chill for 10 minutes.
  13. Toss chilled quinoa into the bowl and lightly stir to combine, adding more dressing to your liking.
  14. Top with a few sprinkles of salt, stir again, taste and make adjustments if needed.
  15. Top each serving with toasted pecans and a wedge of blood orange.
  16. Serve or store covered in the fridge without the pecans on top.

notes/subs: If you can’t find blood oranges, sub your favorite orange.  Satsumas would be my next pick and then cara-cara.  Apple cider vinegar can be subbed for the champagne vinegar.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

And to brighten up your weekday breakfasts, here’s another idea to use that weekly batch of quinoa.

Print this!

Blood Orange Quinoa Parfait gluten-free // yields 1 serving

  • 1/2 – 3/4 cup 2% Greek yogurt
  • 1/3 – 1/2 cup pre-cooked quinoa, chilled
  • 1 blood orange, peeled + sliced
  • handful of toasted pecans
  • squeeze of fresh blood orange juice
  • drizzle of honey or maple syrup
  1. Layer ingredients however you like.
  2. Top with a squeeze of fresh blood orange juice and/or honey or maple syrup.
  3. Best eaten right away.

This would be a great addition to a weekend brunch menu.  Easily made into a family style or mini-serving portions for a crowd.

Blood Orange Quinoa Parfait // edible perspective

Easily packed to-go if you’re in a rush! 

With a little honey drizzle on top.

Blood Orange Quinoa Parfait // edible perspective

Enjoy!

Ashley

Reader Comments (21)

Both of those recipes look INCREDIBLE! I even have some leftover quinoa that would work perfectly! :)
February 26, 2013 | Unregistered CommenterKatie @ Talk Less, Say More
LOVE the honey drizzle shot!!!
February 26, 2013 | Unregistered CommenterKrissy @ Make it Naked
That quinoa salad looks really good. I love adding quinoa to salads - makes them so hearty and filling. It's one of my favorites!
February 26, 2013 | Unregistered CommenterMaria Tadic
This post makes me laugh because I love kale, blood oranges, and quinoa - and I get made fun of at work because they're foods most people have never heard of! I remember bringing a blood orange in and co-workers giving me a hard time because "of course I couldn't just get a regular orange, I had to pick the weirdest orange in the store" - haha!!
February 26, 2013 | Unregistered CommenterJess
@Jess - Ha! I can totally see that happening. Too funny. :)
February 26, 2013 | Registered CommenterAshley
This combines so many of my favorite things into two incredible sounding recipes! I can't wait to make both of these... YUM!
February 26, 2013 | Unregistered CommenterLindsey @ Pas de Deux
I have some leftover blood oranges, and these both look delicious! I may just have to make that parfait tomorrow morning.
February 26, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
These recipes both look wonderful! I have a big bag of cara cara oranges that I need to use up, so this post couldn't have come at a better time. I always have cooked quinoa in the fridge, so I think I might try the salad for dinner tonight. I'm thinking a little tempeh bacon might end up in there too.
February 26, 2013 | Unregistered CommenterKerry
@Kerry - Oooh, yes! That sounds like the perfect addition!
February 26, 2013 | Registered CommenterAshley
This is perfect because I actually have ALL the ingredients to this at home. We got a blood orange tree at our house and it's an overabundance of fruit right now. That and my kale survived the frosty winter outside so it's time to harvest! Whoo.
February 26, 2013 | Unregistered Commentersonia the mexigarian
You and your citrus pictures kill me every time! So darned beautiful. I have a big batch of quinoa on the stove right now...and I can say (with almost certainty) that it will be used for one of these recipes this week.
February 26, 2013 | Unregistered CommenterKatie
These blood orange recipes could not come at a more perfect time because I just bought a huge bag of 'em! Looking forward to trying the quinoa parfait :)
February 26, 2013 | Unregistered CommenterHaley @ fullnfit
I've been obsessed with blood oranges lately. I am drooling a bit just looking at them in your photos! I've made an arugula salad with them a few time - along with a vinaigrette that didn't look too appealing because it was bright pink. :)
I reallllly want to dive right into those glasses and gobble up the pecans!
I always get so excited when I see blood oranges in the store! I'll have to make this salad, but I am currently working through all of your nut butter recipes!
February 26, 2013 | Unregistered CommenterCaroline
I HAVE to try the parfait asap!

Random question: Do you use a timer on your camera? I ask because of the amazing photo with the honey dripping :D
Both of these recipes look like a total home run! I'm drooling just looking at those blood oranges :)
February 26, 2013 | Unregistered Commentera farmer in the dell
I have been hoarding blood oranges like a crazy lady at the store. I'm so fearful of the day that they'll run out, so I always load up these heaping bags full of them on every trip. So worth it. I want that quinoa + kale salad right now (I haven't even had breakfast yet). Gorgeous!
February 27, 2013 | Unregistered CommenterLaura
It's never too soon for more citrus recipes! That salad looks awesome, it combines 3 of my favorite things; kale, quinoa and blood oranges. Like Jess posted, I get made fun of at work for my "strange and weird" foods that no one has ever heard of! More for me I say. That honey drizzle shot is stellar by the way!
February 27, 2013 | Unregistered CommenterAnna {Herbivore Triathlete}
What a tasty, tasty salad. And, oh, that light.
February 27, 2013 | Unregistered CommenterKathryn
Ashley, I made this salad today as part of a birthday brunch we were hosting for my father in law. It was a huge hit! The combination of flavours were just perfect for this time of year and it combines a few of my very favourite things.
Elizabeth
January 12, 2014 | Unregistered CommenterElizabeth
@Elizabeth - Thanks for letting me know the recipe was enjoyed by all. It's always so fun hearing when one of my recipes is served at a party! A bit surreal, too. :)
January 13, 2014 | Registered CommenterAshley

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