Apple- Pomegranate Crisp
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Red Quinoa Kale Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 14 Points
Cuisine
- side dish
- lunch
- main course
- salad
- main dish
- dinner
Ingredients
- 2 cups water
- Juice and zest of 1 Meyer lemon
- Salt
- 1 cup red quinoa
- 1 tablespoon olive oil
- 2 shallots, sliced into strips
- 1 bunch black kale
- 1 tablespoon apple cider vinegar
- Zest of 2 Meyer Lemons
- 3 inches small blood oranges, cut ⅛s
- 1 package pomegranate seeds, one 8-ounce package
- 1 15-ounce can garbanzo beans
- Zest of 2 Meyer lemons (juice reserved)
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Meyer lemon juice
- 2 tablespoons blood orange juice
- 4 tablespoons citrus champagne vinegar or apple cider vinegar
- 2 tablespoons vegetable (or chicken) stock (it gives the dressing more
- Salt and Pepper to taste
Instructions
Bring 2 cups of water to a boil.
Add zest and juice of 1 meyer lemon and salt and stir into water.
Add quinoa and cook according to package directions.
Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.
Add kale and stir just long enough for the kale to wilt, about 1 minute.
Add vinegar and lemon zest, stir and cook for 1 minute longer.
Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.
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