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

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

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, 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.
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.

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!